Kate's Cuisine

Apr 10 2015

Somen Noodles with Chicken in a Peanut Sauce

Peanut Somen Noodles

I get so excited when I’m at the grocery store and see something that I’ve never seen before. Often this happens in the ethnic foods aisle and usually that excitement is quickly squashed by seeing that the item I’m looking at includes a great amount of shellfish or worse, some unidentified fish that I can’t take my chances with. But after seeing somen noodles beside the soba noodles I had just put in my cart, my excitement could fly with abandon. Especially when I got them home and made this dish that’s somewhat of a cross between a stir fry and a satay

8 ounces dry somen noodles $1.00
3 cups chicken stock $1.50
2 tablespoons soy sauce $0.10
2 tablespoons crunchy or smooth peanut butter $0.36
2 teaspoons sesame oil $0.06
1 teaspoon hot sauce $0.06
2 teaspoons peanut oil $0.02
1 tablespoon fresh ginger, minced $0.15
3 cloves of garlic, minced $0.03
1 green bell pepper, seeded and diced $0.71
1 pound cooked chicken, diced $3.25
1/4 cup roasted peanuts, coarsely chopped $0.33
1/4 cup green onion, chopped $0.14
1/4 cup fresh parsley, chopped $0.12

Total cost $7.83
Cost per serving $1.96

1.) Cook noodles according to package directions. When finished cooking, drain and run cold water over them to stop the cooking process.

2.) Meanwhile in a medium saucepan, combine the chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Whisk until blended and set pan over medium heat. Bring to a simmer and simmer for 10 minutes.

3.) In another large skillet, heat peanut oil. Add ginger and garlic and saute for 2 minutes. Add bell pepper and saute for 2 minutes. Add chicken and saute for 2 minutes. Add 1 cup of the peanut sauce and simmer for a minute or two. Add the drained noodles and stir and toss to fully combine.

4.) Divide the mixture between four plates and top with a handful each of peanuts, scallions, and chopped parsley.

5.) Serve and enjoy!

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