Everyone has a that go-to summer recipe. This one happens to be one of mine and Beka’s favorites. She brought it home the summer after we graduated from college, when she culinarily rescued me from the oppressively humid day Seattle was experiencing. That one day…
Today we had a breath of warm air blow through and a shimmer of light break through the clouds, so it seemed like an appropriate time to whip out this beauty for Ben and down a glass of white while I was at it. It’s Friday and I’m cooking, don’t judge.
This is a great mid-week “rescue me” recipe. And hey any of you culinarily challenged men out there, take this recipe and run with it. It’ll impress, I promise. It’s got all of those exotic Asian flavors us girls all love, it’s light, and full of spunk. And really – there are Top Ramen noodles in here – why lie, you bachelors’ are probably stocked to the brim with ’em.
So, to begin at the beginning
~ 1/2 c. Smooth Peanut Butter
~ 1 Tbsp. Low Sodium Soy Sauce
~ 1 Tbsp. Honey
~ 4 Tbsp. White Whine
~ 1 tsp. Rice Vinegar
~ 1″ Ginger Root, finely minced
~ 1 tsp. garlic, minced
~ 2 Tbsp. Cilantro, chopped
FOR EVERYTHING ELSE-
~ 2 or 3 Chicken Breasts, cooked how you choose and
cubed into bite size pieces
~ 1 cucumber, de-seeded and sliced thinly
~ 2 scallions or green onions chopped
~ 3 to 4 pagackes of Top Ramen Noodles
(discard the seasoning)
To get the sauce put together, put all of the ingredients in a bowl and whisk together until it’s smooth and creamy. Easy, huh? Told you bachelor’s this was easy.
For the rest of this…
Grill, saute or bake chicken and then cube into bite size pieces. Set aside.
Chop scallions or green onions for garnish. Set these puppies to the side for later.
To slice up the cukes, take a knife slicing them into half lengthwise. With a spoon in hand, scrape the seeds out forming a little cucumber boat. Flip the cucumber over, flat side down, and slice thinking into little moon shapes.
Cook Top Ramen (or similar noodles) according to package directions and drain. Immediately rinse with cold water to stop the cooking process.
Toss noodles with half of the sauce already prepared to prevent noodles from sticking together. Add in cubed chicken and toss again evenly coating everything. Plate, and add desired amount of cold sliced cucumber and garnish with green onions or scallions. The more veggies the better.
I prefer eating this dish with a little bit of everythin’ on a fork. It may not be the most dainty way to eat this, but it really is the best. So girls, don’t eat it this way if you’re trying to impress your man. The unhinging your jaw like a snake look is so 2010.
Enjoy with a good glass of white wine (cause who doesn’t love that on a summer day), and insta delcious summer day meal!
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