Can't find udon noodles? Make this dish with spaghetti—like Rach's mom used to do.

Gallery

Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the noodles.

    Advertisement
  • Shred enough of the chicken to measure about 2 cups. (Reserve the remaining chicken for another use.)

  • In a large bowl, microwave the peanut butter on high until softened, about 30 seconds. (Or, in a small saucepan, stir the peanut butter over low heat until softened, then transfer to a large bowl.) Whisk the apple juice, vinegar, soy sauce, honey, oil, and chile sauce into the peanut sauce.

  • Cook the udon in unsalted water (or the pasta in salted water), according to the package directions. Drain the noodles and run under cold water until cool, then drain well.

  • Mix the noodles, celery, radishes, scallions, bean sprouts, and chicken into the peanut sauce. Top with the sesame seeds.

Advertisement