I tried Uber pool for the first time today just for the heck of it. The other passenger canceled and I had the ride all to myself. The driver was a very gentle looking young man, who told me that he was busiest during rush hours, and he would take time to make himself a nice lunch when business slowed in mid day. He said he liked a nice quiet lunch with a book at home. I told him I felt the same way. A nicely prepared lunch with a good book sounds perfect to me. As I exited the car, I reminded myself that I should treat myself with a leisurely lunch with a book that I meant to read but never got around to it.
When I came home, I told Angela that I paid only five dollars for a very long ride on Uber pool. She looked at me as if I was crazy and said why did you ever do something like that? What if the other passenger was a serial killer? I guess I have taught my girls a little too well about the dangers of strangers.
Ingredients for Asian Peanut Noodles with Chicken:
For the Peanut Sauce:
14.5 oz fat free chicken broth
5 tbsp peanut butter (I used pb2)
1 tbsp Sriracha chili sauce
2 tbsp honey
2 tbsp soy sauce (use Tamari for gluten free)
1 tbsp freshly grated ginger
2 cloves garlic, minced
For the chicken:
16 oz chicken breast, cut into thin strips
salt and pepper (to taste)
1 tbsp Sriracha chili sauce (more or less to taste)
juice of 1/2 lime
5 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp sesame oil
8 oz rice noodles
3/4 cup green onion, chopped
1 1/4 cups shredded carrots
1 1/4 cups cup shredded broccoli slaw
2 tbsp chopped peanuts
1 lime, sliced
For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
Boil water for the noodles cook pasta according to package instructions.
Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and salt, sauté until tender crisp, about 1-2 minutes.
Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
Top with sautéd vegetables, chopped peanuts and serve. Or you can mix the sautéd vegetable with the chicken and noodles and serve.
The recipe makes about 6 servings.
Rice noodles are great in broth. I tried this recipe without the peanut sauce and in a warm chicken broth. It was extremely satisfying on a cold day.
Recipe adapted from Skinnytaste.com