Spicy noodles with chicken and cucumber

I think maybe one of my favorite things about Asian food is how awesome the prep work always looks. Colorful, textureful, flavorful. Just...full, if you will.


It may look like a lot is going on here, but it really was quick. Careful with the sriracha. It was hot even for us, so be warned (I put in a hefty squirt).


Spicy noodles with chicken and cucumber
adapted from a Cooking Light cold sesame noodles recipe

About 8 oz of chicken tenders
Peanut oil
Salt and pepper
About 3 servings rice sticks
1 cucumber peeled, seeded, then sliced or chopped
1 tbsp fish sauce
Large clove garlic, minced
About an inch of peeled Ginger, minced
2 tbsp low sodium soy sauce
1/4 cup rice vinegar
Sriracha to taste
1 tbsp honey
1 tbsp sesame seeds
One stalk green onion, chopped
Handful dry-roasted peanuts, chopped

Boil enough water to cover the dry noodles. Pour over noodles, let sit until just tender to eat, 10 min or more (taste a couple times if you need to). Drain and rinse well.

In the meantime, heat a splash of peanut oil over medium high. Sprinkle chicken with salt and pepper, cook about 5 min a side or until just cooked. Let cool, tear into small pieces.

In small bowl, mix 1 tbsp peanut oil, and fish sauce through honey. In large bowl, combine cucumber, chicken, sesame seeds and noodles. Pour sauce over. Toss well, top with peanuts and green onion.

-posted out of laziness from my iPhone