Cold Peanut Noodles with Chicken and Cucumber

Sauce –
When ginger, garlic, cilantro have been chopped, place these ingreedients along with veggie oil, peanut butter, soy sauce, white wine and honey into a blender and beat together throughly. This may require a stop, scrape and begin again action, so just make sure it’s all incorporated nicely. Set aside.

Chicken –
In a frying pan, saute cubed chicken until cooked through, adding salt and pepper if you wish. Drain juices away and set aside.

Pasta –
Cook according to package directions, and when done drain away water and rinse with cold water until the noodles have stopped cooking. Toss with a little additional oil if needed to keep them from sticking together.

Cucumber –
When peeled, halve and scoop seeds out with a spoon. Slice thinly to look like half moon shapes.

In a large bowl, toss about half of the peanut sauce with the noodles until all coated. Add in chicken as well and toss again.

Serve on plate, topping with cucumbers, sliced green onions and any additional sauce you may want.

Perfect hot and cold dish for a summer day.