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Peanut Sauce

This recipe makes about 2 cups (500ml) of peanut sauce, which is more than you’ll need for four servings. But it’s pretty great on white rice as an afternoon snack or French fries. The chicken needs to be hand-shredded since the uneven surface makes it easier for the peanut sauce to adhere to the meat. Toast the peanuts in a 350ºF (180ºC) oven on a baking sheet for about twelve minutes, stirring a few times during baking, until they’re well-toasted.
  • 2 cups (300g) dark roasted unsalted peanuts
  • 1/2 cup (125-180ml) to 3/4 hot black tea
  • 1/2 cup (125ml) oil, preferably peanut (see Notes) or coconut milk
  • 1 tablespoon (10g) peeled and minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 small chiles, seeded and finely chopped
  • 1 1/2 teaspoons kosher or sea salt
  • 1 tablespoon light or dark brown sugar
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon ground Szechuan pepper, (if available)
  • 1/4 cup (60ml) fresh lime or lemon juice
  • 2 tablespoons toasted sesame oil
  • 1 1/2 teaspoons chili paste or chili oil
  • 1/3 cup (15g) packed cilantro sprigs or chives
  • 1 tablespoon fish sauce
  • 1 pound (450g) wide Chinese noodles, often called Shanghai noodles (see Notes)
  • 2 chicken breasts, boneless or on the bone
  • 1 large cucumber
  • sprigs of cilantro
  • Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender.
  • Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed.
  • Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.
  • Cook the noodles in a pot of boiling salted water according to the time on the package. (I usually cook them a little less, since I like them chewy.)
  • Once done, drain and immediately run cold water over the noodles in the colander, turning them with tongs to cool them as rapidly as possible. Toss the noodles in a drizzle of oil and set aside.
  • Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil.
  • Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle.
  • Shred the chicken breasts by hand into bite-size strips.
  • Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.
  • Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.

Notes

Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.