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Bon Appétit

Udon With Chicken and Garlicky Peanut Dressing

5.0

(1)

This image may contain Spaghetti Food Pasta Noodle and Bowl
Alex Lau

This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Rice Noodles With Shrimp and Coconut-Lime Dressing, and Soba With Tofu and Miso-Mustard Dressing for even more ideas.

Recipe information

  • Yield

    4 servings

Ingredients

¼ cup natural creamy peanut butter
¼ cup soy sauce
¼ cup unseasoned rice vinegar
1 tablespoon honey
1 garlic clove, finely grated
¼ cup vegetable oil
8 ounces dried udon noodles
Kosher salt
8 ounces shredded rotisserie chicken (about 2 cups)
1½ cups thinly sliced celery hearts and leaves
1½ cups mung bean sprouts
1 small daikon (Japanese white radish), peeled, cut into matchsticks
2 teaspoons black and/or white sesame seeds
Chili oil (for serving)

Preparation

  1. Step 1

    Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.

    Step 2

    Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

    Step 3

    Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.

    Step 4

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

TagsPeanut ButterUdon NoodleNoodlePasta & NoodlesChickenPoultrySummerQuickEasyWeeknight MealsMainDairy FreeHealthyishLunchDinnerBon Appétit
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