Wednesday, February 12, 2014

Indonesian Peanut Sauté

If you like Noodles & Company as much as I do...this recipe title probably sounds familiar as it is indeed one of the items on their menu.  You could call this a "copy cat" recipe, but it has enough of a unique twist to make it stand on its own.  I do have to say though that it definitely rivaled the Noodles & Company version and I would go so far as to say that I prefer this homemade version!  With just enough spice and a hint of sweetness, the peanut sauce really brings the dish together and acts as a great base for any stir fry or noodle dish. The leftovers were even delicious enough to justify not joining co-workers in ordering Jimmy Johns...because only packing a "good lunch" can help you avoid that. 


Indonesian Peanut Sauté with Rice Noodles
Serves 4

1 lb. chicken, cut into thin strips or chunks
Peanut oil
1 Tbsp. chili garlic sauce
Juice of 1 lime
3 cloves garlic, pressed
1 tsp. soy sauce
Pepper (to taste)
8 oz. rice noodles (or about half a package)
1 carrot, julienned
Broccoli florets, chopped
¼ red pepper, sliced & ¼ green pepper, sliced
¼ of an onion, sliced
1 stalk celery, chopped
Bean sprouts
Peanuts (for topping, if desired)

Spicy Peanut Sauce:
1 c. chicken broth
6 Tbsp. crunchy or creamy peanut butter
3 tsp. chili garlic sauce
3 Tbsp. honey
6 Tbsp. soy sauce
2 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced

Heat large skillet, then add oil.  When oil is hot and starts to slightly smoke, add the chicken and sauté for about 7-8 minutes.  Add chili garlic sauce, lime, garlic, ginger, soy sauce, pepper and cook until sauce has reduced and chicken is cooked through and no longer pink. While chicken is cooking, prepare the rice noodles (boil about 5 minutes, to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and rest on plate covered in foil to keep warm. After the noodles are cooked, drain noodles in a colander and rinse with cold water

FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.
Re-oil the skillet, add vegetables and sauté about 7 minutes (except for the bean sprouts, add those after about 5 minutes so they stay crunchy and don’t overcook). 

Remove veggies from skillet and place in bowl with chicken.  Add the rice noodles to the skillet and fry for a couple minutes then add the peanut sauce.  Stir together until well mixed.  Top with veggies and chicken and garnish with peanuts if desired.   

Recipe adapted from: Favorite Family Recipes


Kate said...

This was my favorite dish at Noodles, and as far as I know they don't have that restaurant out here. I was excited when you posted this :-)

I made it last night and thought it was delicious! It was a bit too spicy for my young daughter, so I'll cut back on the chili next time, but I'll definitely be making it again. Thanks!

Jodi said...

Spectacular!! I had to make some changes because I didn't have all the exact ingredients, but it was a serious hit with my whole family! Thanks, Josie!