Rice noodles in a spicy peanut sauce, with vegetables. Copycat Freshii™ recipe.
2handfulsbaby spinachor finely chopped broccoli
1mediumcarrotpeeled and match-sticked
1 1/4cupred cabbagethinly sliced and cut to 1-inch long pieces
1/4cupgreen oniongreen part only, sliced
4ozrice noodlesbroken in half if long
1boneless chicken breastcooked and diced *see notes
1/2cupcreamy peanut butter**see notes
2Tbsplow sodium soy sauce
2tsprice wine vinegar
2tspginger pasteor 1 tsp minced fresh ginger
2Tbspbrown sugaror 1 Tbsp honey
1TbspAsian Chili Garlic pasteplus more to taste
Fried Wonton Strips
Additional green onionsliced
2-3Tbspfinely chopped peanutsoptional
Prepare vegetables and place into a large bowl. Set aside.
Set rice noodles to soak in a big bowl with your hottest tap water. (I like to break in half before soaking, if long, as it makes the finished dish easier to eat).
Prepare peanut sauce by stirring together all the ingredients. Set aside.
Add peanut sauce to a skillet or large saucepan. Heat over medium heat until melted and smooth. Add diced cooked chicken and cook, stirring, until chicken is warmed through. Drain rice noodles and add to skillet. Toss to coat noodles in sauce.
Pour noodles over vegetables in large bowl. Toss to combine then transfer to serving bowls. Garnish with wonton strips, additional green onion and some finely chopped peanuts, if you like.
*You can cook a boneless chicken breast to use here, or start with left-over cooked chicken. Chicken from a rotisserie chicken or store-bought cooked chicken strips that you dice up. **If starting with natural peanut butter, use the same amount, but perhaps add a pinch of salt to the sauce and consider replacing 1 Tbsp or so of the water with oil, so the sauce has a good texture for sticking to the noodles.Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!