Peanut Noodles with Edamame & Chicken

I have to say that one of my faults in the kitchen is that I rarely venture out from my comfort zone.  I usually stick with Italian, Mexican and maybe French cuisine.  I have always been hesitant to venture into the more Eastern flavors.  So when I came across this easy Asian inspired noodle dish in Rachael Ray’s June issue of her magazine, I jumped at the chance to try it.  I made some tweaks, and I’m super happy with the result.  This is a great weeknight meal to keep in your back pocket.  Also, it makes an awesome lunch.

you will need:
1¼ cups unsalted (or lightly salted) peanuts
4 carrots, shredded
1 inch piece fresh ginger, grated
1 cup chicken broth
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons brown sugar
1 lb linguine or lo mein noodles
1 cup shelled edamame (I used a frozen bag from Trader Joe’s)
4 scallions, sliced
2 chicken breasts

Preheat oven to 350°.  Spread peanuts on a baking sheet and roast for about 8 minutes.  Let cool.  Measure out ¼ cup, chop and set aside for garnish.

Combine the broth, soy sauce, rice vinegar and sesame oil in a liquid measuring cup.  Place the remaining 1 cup of peanuts, brown sugar, grated ginger in a food processor.  Pulse until finely chopped.  With the machine on, slowly add in the broth mixture and process until smooth.  Taste for flavors and add some salt if necessary.  Set aside until ready to use.

Boil water and cook the noodles according to package directions.  While pasta is cooking, shred the carrots and prep the edamame.  Rinse and trim your chicken.  Slice into strips and place in a bowl.  Pour about ½ cup of prepared sauce on top.  Cook chicken strips in a large saucepan until browned and cooked through, about 6-8 minutes dependent upon the size.

Drain the pasta and rinse with cold water.  Place back in the pot and pour remaining sauce over top; stir to coat the noodles.  Add the edamame and carrots.  Serve in bowls and top with scallions and pieces of chicken.

serves: 4
time: 20 minutes prep + 20 minutes cooking
adapted from: Rachael Ray Magazine, June 2012

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