2 chicken thighs
1 tsp salt
1 tsp white pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp olive oil
200g raw Asian noodles (such as udon or soba)
½ cup edamame, shelled
⅓ cucumber
1 handful coriander
2 tbs chopped peanuts
2 tbs sesame seeds
¼ cup peanut butter
1 tsp soy sauce
1 tsp sugar
Chilli oil (optional)
Directions
Chicken: Season 2 large chicken thighs with 1 tsp salt, 1 tsp white pepper, 1 tsp garlic powder and 1 tsp onion powder. Heat a large pan to medium heat, add 1 tsp olive oil and cook chicken for 6-8 minutes or until cooked. Remove, let rest, then slice.
Noodles: Cook noodles as per packet instructions, then rinse in cold water to stop the cooking process.
Edamame: Cook edamame as per packet instructions.
Cucumbers: Slice cucumber into long thin strips. Dice 1 handful of coriander and add to a bowl along with the cucumber. Top with 2 tbs chopped peanuts, 2 tbs sesame seeds and toss gently. Make the sauce by mixing ¼ cup peanut butter (thin it with a dash of hot water to make this easier), 1 tsp soy sauce and 1 tsp sugar. Taste & adjust seasoning if needed. Pour over the cucumbers, then mix gently.
Serve: Plate up noodles, top with cucumber salad, edamame and chicken bits. Spoon any left over sauce and top with chilli oil and more coriander & sesame seeds.
