Udon with chicken and garlicky-peanut dressing from Bon Appétit Magazine, June 2017: The Grilling Issue (page 36)

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Notes about this recipe

  • anya_sf on April 21, 2022

    My rice vinegar was seasoned, so I omitted the honey and used reduced sodium soy sauce, but should have used regular soy sauce as we added more. I liked sriracha on mine as well. I used soba instead of udon, which wasn't a good choice as the thick dressing caused the soba to clump together. Definitely use a thicker, sturdier noodle. There was plenty of dressing for 12 oz noodles. Instead of the crunchier vegetables called for, I just had cooked broccoli florets and edamame; again some crunch would be better. Overall I imagine this is quite good as written, just pretty good with my changes.

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