This is based off the recipe “Cold udon noodles with peanut sauce and seitan” from Vegan with a Vengeance.
Sauce ingredients (we doubled this):
Canola oil to coat a deep saucepan
1 small onion, diced
3-4 cloves garlic, minced
1 inch fresh ginger root, minced
1 cup water
2 tablespoons soy sauce
1 teaspoon ground coriander
2/3 cup creamy peanut butter
2 tablespoons maple syrup or 1 tbsp maple syrup + 1 tbsp agave
3 tablespoons apple cider vinegar
Hot sesame oil or chile paste to taste
2 chicken breasts
Stock or a stock/water mixture to cover the breasts in a pot
Whatever you have in the house is fine! We made this recipe twice. The first time, we used a huge bundle of kale and some garlic. The second time, we used mushrooms (sauteed with garlic), a carrot, a cucumber, and some sweet pepper.
We got a big package of dried udon from the local asian market, but if you’re insane and hate udon, you could use any type of noodle.
What to do:
Start by caramelizing the onion in the pan you’ll eventually use for sauce. Make sure you are using a deep saucepan. While that’s cooking, start the chicken. Bring a pot of stock, water, or some combination of the two to a boil. When it’s reached a boil, put in the chicken and turn the heat down to a low simmer. It’ll simmer until it’s cooked all the way through. Once it’s done, drain (and re-freeze) the stock, then shred the chicken. You can also start the noodles at this time. Just prepare them according to the directions on the package.
Add the garlic and ginger to the saucepan with the onion. On medium heat, let it cook until everything is browned. Then, add the water, soy sauce, and coriander. Bring to a boil. Turn the heat to low and add the peanut butter. Whisk to combine the peanut butter. Mix in the rest of the ingredients and remove from heat.
The first time we made this, we sauteed a huge bundle of kale with garlic. To do this, separate the stems and the leaves and chop them. In a large pot, sautee the stems with a few cloves of minced garlic until fragrant. Add the leaves and cover to allow the leaves to wilt.
The second time we made this, we sauteed about a half pound of chopped mushrooms with garlic, and added them to a huge bowl of raw chopped vegetables. The second way is truer to the original recipe, but we preferred the first way with the kale. The big bowl of raw vegetables and noodles struck us as more of an appetizer than a main course. It would be great as a side for a BBQ, though.