Best Cold Rice Noodles With Grilled Chicken And Peanut Sauce Recipes

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RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS



Rice Noodles with Peanut Sauce, Chicken, and Snap Peas image

This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Noodle     Chicken     Sugar Snap Pea     Cucumber     Peanut     Kid-Friendly     Lime Juice     Cilantro     Small Plates

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 teaspoon ground cumin
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
2 limes, divided
1 batch Kid-Friendly Peanut Sauce
8 ounces dried thin rice noodles
1/2 cup cilantro, coarsely chopped, divided
1/2 cup toasted peanuts, coarsely chopped, divided
2 Persian cucumbers, thinly sliced on the bias
2 medium carrots (about 4 ounces each), grated
1/2 pound sugar snap peas, trimmed

Steps:

  • Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
  • Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
  • Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
  • Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
  • Do Ahead
  • Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.

COLD RICE NOODLES WITH COCONUT MILK, PEANUTS AND LIME



Cold Rice Noodles With Coconut Milk, Peanuts and Lime image

In this breezy recipe, rice noodles are tossed in a creamy-yet-light mix of coconut milk, fish sauce and lime, then garnished with plenty of salty peanuts, chile, lime zest and cilantro. Don't bother picking the cilantro leaves from the stems; just chop the whole plant until you hit a firm, white stem. The green stems add crunch, and they pack more concentrated flavor than the leaves. Feel free to add whatever fridge stragglers or greenmarket celebrities that look good to you, such as thinly sliced vegetables, poached shrimp, pan-fried tofu, grilled chicken or pork. Because this salad teeters from savory to sweet, even pineapple, green apple or mango would do.

Provided by Ali Slagle

Categories     for two, lunch, quick, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

8 ounces linguine-style rice noodles
1 cup full-fat coconut milk, plus more as needed
1/2 cup finely chopped cilantro leaves and tender stems
2 Thai chiles, thinly sliced into rounds, or 1 jalapeño, minced
2 teaspoons fish sauce or soy sauce, plus more as needed
2 limes
3/4 cup coarsely chopped roasted, salted peanuts
Red chile sauce, like sambal or sriracha, for serving

Steps:

  • Cook noodles in a large saucepan of boiling water according to package instructions until tender but still chewy. (They'll firm up when cool, so you want to cook them to softer than al dente). Drain the noodles in a colander, fill the saucepan with cold water, swish the noodles in the cold water, then drain again.
  • In the empty pot, stir together the coconut milk, cilantro, chiles and fish sauce. Zest the limes over the pot, then halve one of the limes and squeeze its juice directly into the pot. Cut the remaining lime into 4 wedges.
  • Toss the noodles in the coconut milk mixture. Taste and adjust seasonings. (The flavor should be coconut-y, lightly sweet and savory. If you can't taste the coconut, add more milk; if the mixture is too sweet, add more fish sauce.) Serve in bowls with peanuts scattered over top and lime wedges and chile sauce alongside. Spoon any collected coconut milk at the bottom of the pan over the noodles.

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