This is how we’ve been spending our summer afternoons, which often turn quickly into evening:
And when we come home, usually dripping wet and hungry, with pool bags to unpack and showers to take, dinner is often the last thing I think about. Thus, I’ve been trying to prepare my dinners in the morning. While I have done some crockpot meals lately, it’s just a bit too hot for that, so I’ve been trying to make more cold salads.
This chilled peanut butter sauced noodle dish is great for a quick dinner after the pool or a soccer game. I’ve had it three times this week!
As per usual, it’s really easy to make. Begin by cooking some pasta. I used whole wheat spaghetti, but soba noodles would be great too!
With two minutes left to go, add in whatever summery vegetables you like (or cook them with the chicken). Options include: peppers, zucchini, green beans. I used Dragon’s Tongue beans from my garden!
While the pasta cooks, cut the chicken into one-inch pieces and brown in a separate pan.
Meanwhile, prepare the sauce with the following staples. I love to use these cubes of frozen garlic and ginger if I am making a sauce or soup.
Heat the sauce on low until everything is melted and combined, and then toss into pasta.
Add the chicken and herbs…
And chill until dinner time, whenever that may be!
This dish also makes a great picnic food, since it’s very portable in a Tupperware and doesn’t need to be heated up. I took some to Sarah’s for our swim date this week and we all had noodles with dinner!
Cold Peanut Noodles with Chicken
Cold Peanut Noodles
Yield 6-8 servings
- 3 boneless, skinless chicken breasts
- 3/4 pound dried noodles, such as whole wheat spaghetti or soba
- 2 cups loosely packed beans (or other veggies)
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 1 clove/cube garlic, pressed
- 1 tsp/cube ginger, minced
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1-2 pinches red pepper flakes
- 2-3 tbsp fresh herbs to taste
- Season chicken with salt and pepper and cut into one-inch pieces.
- Cook chicken in olive oil until cooked through and brown. Set aside.
- Cook pasta according to directions, adding any vegetables like the beans in the last 2 minutes of cooking. Drain.
- To make sauce, combine remaining ingredients in a sauce pan and heat and stir until well mixed.
- Pour onto noodles and toss well to combine.
- Add minced herbs
- Store noodles in the fridge and serve chilled.
When dinner is already made, you have more time for summer fun — and nose kisses!