Asian Noodles

Asian noodles

I really like Xian noodles for their size, shape and texture. We found a bundle of frozen noodle packets at a local Asian supermarket (T & T) that look like Xian noodles; wide and thick. All they need is a sauce and can be served vegetarian or with a protein such as chicken, beef or pork. I use chicken here, some veg, and a sauce that incorporates salt, sour and sweet notes.


4-5 individual packs of frozen noodles
6 chicken thighs, chopped
leaves of 3 bok choy stalks, chopped
1/4 cup soy sauce
1/4 cup natural peanut butter
1/4 cup black vinegar
1/4 cup brown sugar
cayenne powder to taste
garlic powder to taste
sesame oil

To create the sauce, heat up the soy sauce, peanut butter, black vinegar, brown sugar, cayenne and garlic powder in a sauce pan and stir into a thick paste. Add more of certain ingredients to taste if needed.

Bring water to boil in a pot and defrost the noodles in the water, then drain them.

Saute the chicken separately, and when it’s cooked add the bok choy leaves, noodles and some sesame oil, and stir in the sauce little by little until you get the flavor concentration you desire.