Noodles with Peanut Sauce

My routine on gym nights is usually an apple or a piece of bread before going, and then something simple and homey like noodles after I get home. I’m a sucker for noodles with peanut sauce, but haven’t really hit on something great. Combining peanut butter with soy and sriracha and so on can pass for something quick, but I’ve been experimenting with ground peanuts a lot more lately and wanted to try making a peanut sauce from that. I used ronzoni healthy harvest whole wheat thin spaghetti because they’re hearty and tasty, and fairly healthy compared to other noodles. Since I brined a grilled a bunch of chicken on sunday (my standard sunday activity lately), I added some shredded chicken and green onions.

Ingredients
a handful of noodles
a pot full of water
about half a chicken breast, shredded by hand
a few green onions, chopped crosswise
roasted unsalted peanuts
sesame oil, soy sauce, rice wine vinegar, sriracha

Directions
heat the water to high and drop in the noodles when it starts to boil. meanwhile, drop about a handful of peanuts into the food processor. once it’s been ground down fairly finely, add sesame oil and soy and continue grinding. it will start to clump. transfer to a bowl and add a bit of vinegar to get a smoother consistence, and add sriracha to taste. when the noodles finish (about 7 minutes for the ronzoni), drain them in a collander and run under cold water briefly. transfer to a bowl and toss with the peanut sauce. add the chicken and green onions and toss.
Verdict
yum.