Recipe of the Month: Noodles and Company Indonesian Peanut Sauté

by GRP biathlete Margie Freed

As a child I really loved going to the restaurant Noodles and Company. They had amazing mac and cheese so I was always satisfied. The rest of my family could also get noodle dishes that were a little more elaborate since I was still developing a sophisticated palette (not to say that mac and cheese is anything but that). After a few years of making this place our go-to ‘fast casual’ place as a family, they stopped having my mom’s favorite dish, Indonesian Peanut Sauté. The substitute peanut noodle offering was just not the same so she took it upon herself to perfect a recipe similar to the restaurant offered version using variations found online. Since then my taste buds as well as the DIY recipe have developed and I am able to enjoy the more unique flavors and textures. Check it out and see what you think!

Ingredients:

For the chicken & marinade:
1 lbs chicken - thinly sliced
1 t Sriracha chili sauce (for mild spice level - add more for medium or hot)
Juice of 1 lime
3 cloves garlic- pressed
1 T fresh ginger minced
2 t soy sauce
16 oz. 1 pkg. linguine noodles or rice noodles 
1 c shoestring carrots
1 c broccoli florets
1 bell pepper 
8 green onions
½ c bean sprouts
¼ c peanuts
lime sliced as garnish

For the peanut sauce:
1 c broth
8 T creamy peanut butter
2 t Sriracha chili sauce (add more for medium or hot spicy)
1 T honey (optional if using PB with sugar added)
6 T soy sauce
3 T fresh minced ginger
4-5 cloves garlic pressed or minced

Instructions:

Mix together chicken and marinade ingredients. Let marinate for at least 20 minutes.

To make the peanut sauce combine broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until the sauce becomes smooth and well blended. 

In a large skillet, sauté chicken with marinade in coconut oil.

While chicken is cooking, prepare the noodles (al dente).  

Chop the broccoli, bell pepper, and green onions. Re-oil the skillet, add vegetables and sauté (except for the bean sprouts, add those a few minutes before serving).

Drain noodles and stir them together with a few spoons of peanut sauce to coat. Mix remaining peanut sauce with veggies/chicken and garnish with peanuts and lime slices.