Udon with Chicken and Garlicky Peanut Dressing

By Rander9576

Ingredients

• 1/4 1/4 1/4 cup natural creamy peanut butter
• 1/4 1/4 1/4 cup soy sauce
• 1/4 1/4 1/4 cup unseasoned rice vinegar
• 1 1 1 tablespoon honey
• 1 1 1 garlic clove, finely grated
• 1/4 1/4 1/4 cup vegetable oil
• 8 8 8 ounces dried udon noodles
• Kosher salt
• 8 8 2 ounces shredded rotisserie chicken (about 2 cups)
• 1 1/2 1 1/2 1/2 cups thinly sliced celery hearts and leaves
• 1 1/2 1 1/2 1/2 cups mung bean sprouts
• 1 1 1 small daikon (Japanese white radish), peeled, cut into matchsticks
• 2 2 2 teaspoons black and/or white sesame seeds
• Chili oil (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.