No-Cook Peanut Chicken Noodles

7-8 oz. thin rice noodles
1/3 c. peanut butter
1/3 c. rice vinegar
1/4 c. low-sodium soy sauce
2 T. water
1 T. sriracha
1/4 t. salt
2 c. shredded cooked chicken breast or soy "chickun" (prepared per package directions)
1 c. frozen shelled edamame, thawed
2 large carrots, coarsely grated
1/4 c. fresh cilantro, chopped
Roasted peanuts, for garnish
Additional cilantro, for extra flavor

Place rice noodles in a large bowl and cover with boiling water. Let soak until tender, 7-9 minutes; drain.

Meanwhile, in another large bowl, whisk together peanut butter, rice vinegar, soy sauce, water, sriracha, and salt. Add noodles and toss to coat, adding more water 1 T. at a time if noodles seem too dry.

Fold in chicken, edamame, carrots, and cilantro; toss to combine. Top with roasted peanuts and more cilantro.

Serves 4.

Adapted from Good Housekeeping magazine, March 2020, p. 111.   

Rice Noodles with Spicy Peanut Sauce

8 oz. flat rice noodles
1/2 c. peanut butter
3 T. tamari or other soy sauce
2 T. fresh lime juice
1 t. brown sugar
1/2 t. red pepper flakes
1 c. water, divided
1 15-oz. can stir-fry vegetables (water chestnuts, bamboo shoots, bean sprouts, and baby corn), drained (or use a can or two of these ingredients separately)
2 T. chopped roasted peanuts

Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce.

In a bowl, whisk together the peanut butter, tamari, lime juice, sugar, red pepper flakes, and 1/2 c. of the water. Blend until smooth.

Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desireable consistency. Heat the sauce over low heat, stirring occasionally. Add the vegetables and heat through until hot. Keep warm.

Drain the noodles, when softened, and add them to the pot. Toss gently to combine with the warmed peanut sauce. Serve sprinkled with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 135.  

Apple & Noodle Kugel

4 c. cooked wide egg noodles
3 large eggs, lightly beaten
4 T. (packed) light brown sugar
6 medium-size tart apples (such as Granny Smith), peeled and cored
2 T. fresh lemon juice
1/2 c. raisins
1/4 c. slivered almonds
1 T. ground cinnamon
2 T. unflavored fine, dry bread crumbs
4 T. (1/2 stick) butter, melted

Preheat the oven to 375 degrees.

In a large bowl, mix the noodles with the beaten eggs and 2 T. of the sugar. Set aside.

Grate the apples into another bowl and sprinkle with the lemon juice. Add the remaining sugar, raisins, almonds, and cinnamon and mix well. Let stand for 10 minutes.

Butter a round baking dish and sprinkle with some of the bread crumbs. Arrange one third of the noodle mixture on the bottom and top with half the apple mixture. Repeat the layers, finishing with the remaining noodles. Sprinkle the top with the remaining bread crumbs and drizzle with the melted butter. Bake until the top is golden brown, about 50 minutes.

Cool slightly and serve. Ideal for brunch, but also works as dessert.

Serves 4.

Please to the Table cookbook, p. 416..