Name: Udon with Chicken and Garlicky Peanut Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: ¼ cup natural creamy peanut butter; ¼ cup soy sauce; ¼ cup unseasoned rice vinegar; 1 tablespoon honey; 1 garlic clove, finely grated; ¼ cup vegetable oil; 8 ounces dried udon noodles; Kosher salt; 8 ounces shredded rotisserie chicken (about 2 cups); 1½ cups thinly sliced celery hearts and leaves; 1½ cups mung bean sprouts; 1 small daikon (Japanese white radish), peeled and cut into matchsticks; 2 teaspoons black and/or white sesame seeds; Chili oil (for serving)

Udon with Chicken and Garlicky Peanut Dressing

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This Udon with Chicken and Garlicky Peanut Dressing is a quick and delicious cold noodle salad, featuring tender udon noodles, shredded rotisserie chicken, and a rich, savory peanut dressing. Topped with crunchy veggies like mung bean sprouts, daikon radish, and sesame seeds, this dish offers a perfect balance of flavors and textures. Ideal for meal prepping or as a light lunch, it’s versatile, easy to make, and packed with flavor.

Author: Janet
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course, Salad
Method: No-cook, Stovetop
Cuisine: Japanese
Diet: Gluten Free

Ingredients

¼ cup natural creamy peanut butter
¼ cup soy sauce
¼ cup unseasoned rice vinegar
1 tablespoon honey
1 garlic clove, finely grated
¼ cup vegetable oil
8 ounces dried udon noodles
Kosher salt
8 ounces shredded rotisserie chicken (about 2 cups)
1½ cups thinly sliced celery hearts and leaves
1½ cups mung bean sprouts
1 small daikon (Japanese white radish), peeled and cut into matchsticks
2 teaspoons black and/or white sesame seeds
Chili oil (for serving)

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Instructions

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and garlic until smooth. Gradually add vegetable oil, whisking constantly until the dressing is emulsified. Set aside.
Bring a large saucepan of salted water to a boil and cook the udon noodles according to package instructions until al dente. Drain, rinse under cold water, and drain again.
In a large bowl, toss the cooked noodles with shredded chicken, sliced celery, mung bean sprouts, and daikon. Add three-quarters of the dressing and toss to coat. Season with salt to taste.
Top with sesame seeds and drizzle the remaining dressing over the noodles. Add chili oil to taste and serve.

Notes

Adjust the amount of chili oil for more heat or add red pepper flakes.
You can substitute udon noodles with soba or rice noodles.
If preparing in advance, make the dressing a day ahead.

Find it online: https://recipesbyjanet.com/udon-with-chicken-and-garlicky-peanut-dressing/