It's no surprise that American cooks have adopted Asian peanut sauce as their own. The tantalizing balance of creaminess and heat has universal appeal.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water , stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.
Step 2
Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
Step 3
While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
Step 4
Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
Step 5
Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.
