With these Greek salads packed in Mason jars, lunch preparation is a breeze. When it’s time to dine, combine the jar’s contents with any optional croutons in a bowl and toss.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (9 ounce) package dried udon noodles
- ½ cup chicken broth
- 1 ½ tablespoons minced fresh ginger root
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 ½ tablespoons honey
- 2 teaspoons chili oil
- 3 cloves garlic, minced
- 1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
- 1 red bell pepper, thinly sliced
- ¼ cup green onions, chopped
- ¼ cup chopped peanuts
- ¼ cup chopped fresh cilantro
Instructions
- Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
- While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 3 g |
| Sodium | 875 mg |
| Sugars | 6 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious but I read the comments and fully doubled the sauce- needed!
My family loves this recipe. I replaced the chicken with tofu to make it vegetarian and it worked very well.
Make this! You’ll be glad you did. Err on the al dente side on the noodles.
Great recipe! I used chunky peanut butter instead of adding chopped peanuts and it worked well.
Delicious!
I gave it 4 stars but my wife would give it 5 stars. I made it exactly as shown here. It uses very different ingredients then I normal cook with. It was fun to make.
Jus had a really weird taste. Not good at all.
Peanut butter over noodles. What’s not to like?
This was fantastic. I also substituted the chili oil for sesame oil, Thai chili sauce, and sriracha.
Just made this for dinner. This would have been really good without all the additions I made. If you make this the sauce is not enough. You should do at least 1 1/2 times of the sauce. We like veggies so I made 4 times the amount of sauce and added a Tablespoon of sesame oil. I pan fried 2 chicken breasts and diced those up and I sautéed 1 sm onion, 2 peeled sliced carrots, 2 stalks of celery sliced, 2 sliced zucchinis and 1 1/2 c of chopped broccoli. All of those were tossed with the noodles and sauce then topped with green onions, cilantro and chopped peanuts. It was creamy and delicious. I will be making this again.
This dish is fantastic and has been a go-to for me for awhile now. I have only made it with tofu rather than chicken and it still tastes like it comes from a fancy restaurant. I have found that squeezing lime on at the end really takes it to another level. Also, I wonder if people are complaining about the sweetness and/or saltiness being too much because they aren’t using all natural peanut butter. When using peanut butter that only contains peanuts in its ingredients, this dish is perfect. Also, I double the sauce because I love it. As well, using sesame oil also adds to the nutty taste and oh, I just love this dish!
I did not have any honey so I made it without and it was still delicious!
I will add some more veggies next time.
Great dish, whole family loved it!
I have made this several times but I use linguine because it is what I have on hand. I also add matchstick carrots which I quick cook simply by having in the colander and pouring the cooked pasta over it.
Love this recipe! I made a few adjustments, added a hot pepper, and used powdered PB instead. Added some more vegetables, so I bought a bag of coleslaw and tossed it in! Easy and delicious!
I made the sauce, substituting sesame oil for the chili oil, and adding some chilli garlic sauce. I only used half of a rotisserie chicken and half of the package of noodles. I did not add the cilantro. The dish was good, but even better warmed up the next day. Next time I would add a lot more vegetables.
Really easy to make and really fast. Pretty good to eat and filling but gets a little old after a while.
Yum! The only thing I didn’t have was the chili oil and used Sriracha instead. Dynamite spicy peanut sauce.
My teenage daughter made this for dinner and it was delicious! I asked her to find something to do with the rotisserie chicken I brought home and she decided on this recipe. I suggested that she triple the sauce ingredients since we all like a lot of sauce, and it was perfect for us. She did add some shredded carrots and maybe a few other veggies that needed to be used up. Very, very yummy!
You don’t need a whole rotisserie chicken and the stipulation only inflates the difficulty. Any chicken will do as long as it’s in bite sized pieces.