The past month has been a blur. There was a trip to DC for a friend’s wedding and then a trip to Puerto Rico (full of sunshine and beautiful beaches and so much delicious mofongo … recommendations to come!) and then a trip to Greece that included a gorgeous sunset and a pretty sweet view or two and then some new things happening at work, and oh by the way, did I mention I’m moving?
So, my apologies for not sharing this cold rice noodle bowl recipe earlier. It’s kind of perfect for this time of year, when those horrible summer heat waves, with their oppressive, oven-like temperatures, hit the city. It’s also perfect for busy weeknights, when you need food fast and have little patience for anything complicated or time-consuming. Sure, there are a fair amount of ingredients here. But most of them are for the sauce (which has one step: stir), and impart tons of flavor. Seriously, this peanut-sesame sauce is FIRE, and I want to put it on everything. It’s tangy and savory and spicy, and would be equally delicious as a marinade for chicken, fish or shrimp.
I used cucumbers, bell peppers and packaged broccoli slaw here, but snow peas, carrots or anything else that’s crisp and crunchy would be delicious here. Paired with the chicken, the cold noodles and that sauce, it’s a great easy dinner and makes great leftovers for lunch the next day!
And now, excuse me while I go pack … …