Peanut Noodles with Blackened Chicken & Broccoli

This has to be one of my favorite meals.  It's fresh, savory, comforting, and yet with ample broccoli you don't feel bad eating a massive bowlful!  This peanut sauce can sit in for a satay with a bit less liquid.  In fact, the liquid is the big variable.  Depending on your preferred application you can add more or less of the water.  All of the ingredients are so flavorful that there isn't much loss of flavor in thinning it out. When you want to reheat the leftovers, a splash of water might be in order, but you could eat your leftovers cold without issue.

I don't have photos as the meal comes together so quickly.  You can have everything prepped while the water is coming to a boil and start grilling the chicken a couple of minutes before you start the pasta.

The Bird:

• 2 boneless, skinless chicken breasts
• Or Shrimp, or Tofu...
• Blackened seasoning of choice

As the weather was wet and cold today (Boo!) we grilled the birds indoors on a panini press.  Since the heat was coming from both sides, this took only 6 minutes.  You could pan fry.  Just make sure the bird gets up to at least 160 and cover with foil.  The carryover temperature will get the bird to 165.  Chop to 1/2 inch cubes.

VEGETARIAN: If using Tofu, drain well, cut into 1/2 " cubes.  Toss in a baggie with a bit of cornstarch.  Fry in canola oil.  Drain on a paper towel.

SEAFOOD: If using Shrimp, use the blackened seasoning, but cook only until the shrimp is pink and solidly opaque.  Approx 2 to 4 min depending on size.

The Pasta:

• 1 lb Brown Rice Noodles 
• or a box of Pad Thai noodles, toss any flavor packets
• 1 large bunch broccoli, cut into florettes
• peel and slice into thick matchsticks the stalk.  All except the bottom inch.
• large pinches of Kosher Salt to get boiling water to taste like the ocean

Bring a large stockpot filled 3/4 with water to a rolling boil.  Add in the salt, a couple of heavy pinches will do the trick.  The box I had suggested a 4 to 5 minute boil for the pasta so I threw the pasta and the broccoli in at the same time.  If the pasta you are using asks for a longer bath, boil the pasta for a bit first and throw in the broccoli for just the last 4 minutes.  This amount of time softens up the broccoli while leaving a bit of a bite and full on beauty.

Sample a thread for doneness.  You don't want the noodles to be mushy, they should have a bit of a bite to them.  Also, you want to have the chicken done and the sauce ready by the time you drain the pasta as the noodles will get sticky and gluey if left in a clump too long.  Reserve some of the cooking liquid to thin the sauce if needed.

The Sauce:

• 1/3 C creamy or crunchy peanut butter.
• All natural works best
• 1/4 to 1/2 C water 
• to preferred thin/thickness
• 2 T soy sauce
• 1 1/2 T rice vinegar
• 1 - 2 t Siracha
• or more, to taste
• 1/2 t sugar
• or Honey
• 1/4 t salt

Combine in a tightly lidded container and do the hokey pokey, shake it all about.  I mention the tight lid as, man, what a mess otherwise!  I find it's best to smoosh the peanut butter a bit before trying to just shake the container.  It might take a couple of mix, shake, mix, shake.  Then just taste, adjust, repeat.

The Garnish:

• Chopped Cilantro
• Lime wedges
• Roasted Peanuts, chopped
• Fried Shallots
• Those fat white and yellow bean shoots

Toss the Chicken (or Shrimp, or fried Tofu) with the pasta, the broccoli, and the sauce.  Thin with the reserved pasta water if desired.  Serve with a topping of any of the garnishes and a squeeze of lime.

Please enjoy!