Sumptuous Peanut Chicken & Teriyaki Noodlin's

Oh my gosh! What can be better, than a dinner that is amazing immediately served, all steaming and calling to you? Well, that same dinner, leftover cold the next day. I found a fantastic recipe for a peanut chicken and just threw together a delicious teriyaki noodle that is delicious cold, even better served on top of a simple Caesar salad!

I have to credit the April/May 2011 issue of Garden&Gun magazine for the peanut recipe before I begin. However, the noodles are all mine! I am posting the recipe, with the addition of any changes I made during the process.

Peanutty Chicken & Teriyaki Noodlin's

• 5 Tbsp creamy peanut butter
• 3 green onions white and green parts chopped
• 3 Tbsp soy sauce
• 2 Tbsp rice vinegar (I used "seasoned")
• 1/2 tsp cayenne pepper (I omitted this for the kids)
• 1 3-4 lb chicken (had thawed 4 large skinless thighs)
• 1 1-inch piece peeled fresh ginger (for my application, chopped coarsely)
• 2 garlic cloves (or 1 heaping Tbsp minced)
• handful of fresh cilantro

Heat oven to 450° F. In a small bowl, combine the peanut butter, half the green onions, soy sauce, vinegar, and cayenne. Gently, loosen the skin of the chicken and spread half of the paste between the skin and the meat. Or if you are following what I did, just slather it all over both side sides of the thighs. Rub the rest of the paste all over the outside of the chicken. Put the remaining green onions, ginger, garlic and cilantro into the chicken cavity. Since I only had thighs, I sprinkled that mixture in the bottom of the pan, then laid the chicken, meatiest side down. Roast the chicken, breast side down, in a roasting pan for about 20 min. Reduce the oven to 350° F and flip the bird (or in my case, the thighs) breast side up. Baste with any juices that have accumulated in the pan. Roast for 30-40 min, or until a meat thermometer inserted into the thickest part of the thigh reads 160°-165° F and juices run clear. Let the bird rest 10 minutes before carving.

Noodlins!

Trust me when I say, you might want to double this recipe. It's that good!

•  1 10 oz package Chinese noodles used for chow mein  
• 1-2 Tbsp butter
• 2 Tbsp minced garlic
• Kikkoman's Teriyaki marinade and sauce

Follow the directions for cooking the noodles, while those are going, begin sauteing the garlic and butter in a large pan until fragrant. When the noodles are al dente (about 3-4 min), drain and add to the cooking garlic. Toss noodles in butter/garlic sauce a few times, then add teriyaki sauce to your desired taste. I used about 1/2 C then left the bottle on the table in case anyone wanted more flavor. These noodles are amazing served cold over a plain caesar salad. Just trust me! There is a restaurant here that has a signature salad done this way and it is WAY popular!

The boys all raved about dinner. Lachlan slurped up the noodles happily. I was hoping for more leftovers.... looks like I'll be running to the store for more noodles to make up for a more adequate "leftover" lunch. Enjoy!

A Warm Memory: Pancit

When I was about six years old, my family lived in Kodiak. My parents had friends who were from the Philippines who were so generous! I remember being invited to their home for their family dinners (we were considered family) and seeing all the women in the kitchen cooking and laughing. Oh, the smells in that kitchen were divine! Adobo, lumpia and PANCIT! It was like magic in that kitchen! My mother was welcomed into the room and I saw her drawn into the group and taught the culinary sorcery of the Filipina cook. Then, I was off, to play with the many kids running about the place. Later, the meal was full of laughter and many helpings of everything.

My mom picked up the recipe and it never stayed the same. Sometimes the meat was shrimp or pork or even hot dogs when money was tight. The veggies were all over the place too. But the flavor was always amazing and takes me back. So, one day, while at the library, I spied a book that reminded me of that magic dish. "Cora Cooks Pancit" by Dorina K. Lazo Gilmore. It even had a recipe in the back! We took it home and I read the story with the boys to get them excited about the meal. I had hoped they would cook with me, but alas, the evening summer sun and a sprinkler called them outside, so I cooked alone. It was still wonderful, and the quiet of Lachlan in his wrap snuggled into me, I could remember the smells and laughter easier. Next time, they will help. So, without further adieu, here is.... Pancit!

• 3 boneless chicken breasts plus 1/2 C. chicken broth and 1 tsp soy sauce

Chicken can be prepared ahead of time. Cook boneless chicken breast, chicken broth, and soy sauce in a crock pot or slow cooker on high for 3 hrs or on low for 6 hrs. Cool chicken and shred.

• 1(8oz) pkg rice stick pancit noodles
• 1(8oz) pkg dried shiitake mushrooms

Soak noodles in warm water for approx. 30 min. Soak mushrooms in a separate bowl of warm water for 30 min. Meanwhile, cut up vegetables...

• 1 yellow onion, chopped
• 2 Tbsp plus 1/4 C. soy sauce
• 2 garlic cloves finely chopped
• 1 Tbsp fresh ginger finely chopped
• 1 Tbsp vegetable oil

Strain mushrooms and either leave whole, or do like I did, slice into thin strips (the better to trick little boys into eating them! Muhahahahaa!). Heat chicken, mushrooms, onion and soy sauce in a non-stick skillet. Stir in garlic and ginger. Sprinkle with salt and pepper to taste. Set aside.

• 1 Tbsp oil
• 1/2 head cabbage shredded
• 2 carrots thinly sliced
• 3 celery stalks sliced
• 1(8oz) can water chestnuts sliced
• 1(8oz) can bamboo shoots sliced
• 1(8oz) can baby corn diced

Heat oil in large shallow pot. Add cabbage, carrots, celery, water chestnuts, bamboo shoots, and baby corn. Sprinkle with salt and pepper. Cook briefly, keeping the cabbage and carrots a little crisp. Add chicken/mushroom mixture.

Strain noodles. In a separate pot, bring 1 1/2 C. water, 1/4 C. oil, 1/4 C. soy sauce and a sprinkle of salt to a light boil. Add noodles and stir. Cook 5 min then pour noodles into the chicken and veggie mixture. Mix everything together and cook on low for 5 min.

Garnish, if you like, with sliced hard boiled eggs and green onions. Have fresh wedges of lime to splash on for a bit of brightness (must have this!). Serve!

Makes 10-12 (2 cup) servings