A Sarcastic Appetite

Asian Noodles with Chicken & Sugar Snap Peas
May 23, 2010, 8:44 pm
Filed under: Uncategorized

I get Bon Appetit every month, and every month I faithfully sit down to read it. Problem is, I never want to make anything in there. It’s not as good as Gourmet was and we all know I’m not the only one to feel that way. I mean, it’s reasonably pretty, and the photographs are reasonably delicious, and the editorial is reasonably entertaining…but out of the 30 recipes featured in the June issue, I wanted to make one. One. And it was a “Later in the Week” recipe, i.e. “Let’s Figure Out a Way to Use Up those Leftovers.”

That being said, it made for a pretty good dinner. It needs some savory crunch to balance the sugar snap peas, so I took the liberty of adding toasted peanuts. But the dressing is delicious, and I’ll use that all week. If you are using leftover (i.e. cold) cooked chicken, just be sure to add it to the skillet a little earlier, so everything has a chance to heat through. And feel free to add other veggies: steam some broccoli, or saute some Napa cabbage, or even spinach….

Is it worth a subscription to Bon Appetit? Well, perhaps not. Then again, that’s what I’m here for.

Asian Noodles with Chicken & Sugar Snap Peas

Adapted from this Bon Appetit recipe. Serves 4-ish.

2 boneless chicken breasts

about 12 oz. sugar snap peas

8 – 9 oz. noodles: udon, or pad thai, or even fettucine

6 scallions, thinly sliced

1/2  – 3/4 c. peanuts, toasted

about 1 c. Mango Sesame Dressing, divided; recipe follows.

Baste the chicken breasts with a few tablespoons of the dressing and then bake in a Pyrex at 350°F for about 30 minutes. In a large pot, boil some salted water and then cook the noodles according to package directions. Drain them and rinse with cold water. Once the chicken’s cooked, slice the breasts horizontally and then into thin strips.

In a large saute pan, heat a few tbsp. of the dressing, then toss the sugar snap peas. Cook, tossing occasionally, for about 5 minutes, then add the cooked noodles and chicken, along with about 1/2 c. of the dressing. Add the scallions and toasted peanuts; add more dressing if need be, and more freshly ground black pepper. Serve with some toasted sesame seeds on top if you’re feeling adventurous.

Mango Sesame Dressing

3/4 c. vegetable oil (I used peanut)

3/4 c. mango chutney

6 tbsp. rice vinegar

3 cloves garlic, peeled, no need to chop

2 tbsp. + 3/4 tsp. soy sauce

1 1/2 tbsp. sesame oil

1 1/2 tsp. Dijon mustard

1 tsp. sriracha, or 1 1/2 tsp. crushed red pepper flakes

lots of freshly ground black pepper

Combine all ingredients in a blender or food processor and process until smooth. Taste and add more pepper or sriracha as necessary. Cover and keep refrigerated – and you can make this up to a week ahead.

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