Ahhh, Chinese food in New York City. Temptingly easy. Less expensive than other kinds of takeout (sometimes). Delicious. REALLY bad for you!
Chinese is one of Andrew’s favorites and I’m pretty particular to dumplings of all kinds. But this is a great recipe for eating right away OR for refrigerating (in separate elements – my recommendations below), with no added MSG (where does one even buy that?), and pantry-friendly ingredients.
Speaking of pantry friendly, I have a post under this page detailing my pantry strategy. I keep a lot of Asian ingredient staples in our kitchen due to Andrew’s love for Chinese food, but even by my generous standards I think these are pretty basic items. 🙂
I start by baking the chicken with a few basic spices and pulling it apart once cool. You can also chop it into small pieces if you like the diced texture better.
Prep the rice noodles and chop the veggies while the chicken is in the oven. I like cucumbers, carrots, and red, orange, or yellow peppers. Use whatever vegetables sound good.
Whip up a batch of this heavenly peanut sauce that is good with EVERYTHING. You can make it thicker or thinner depending on how much water you add. The heat can also be adjusted depending on your tastes, this is pretty spicy so you can start with less sriracha and adjust to taste. Watch for WAY more recipes featuring this sauce!
If you’re going to eat this dish right away, just mix everything (noodles, vegetables, chicken, sauce) in a big bowl and serve it up. If this is for later, you can mix the chicken, noodles and vegetables together in one container but leave the peanut sauce in a separate container for your loved one to mix in when he or she is ready to eat. One thing that I do strongly recommend is tossing the rice noodles, chicken and vegetables with a little bit of sesame oil (just a small dash is plenty) before storing to keep everything from sticking together in a big clump. You don’t need to add any extra sesame oil if you’re going to eat it right away.
Plan well, eat well!