Spicy Udon Noodle and Chicken Salad

Based on a recipe I found on Epicurious

I had green onions that I needed to start using so I started there. I knew there were plenty udon noodles and had just restocked my supply of boneless skinless chicken breasts and picked up a red bell pepper. So ... noodles, veggies, chicken
and peanut sauce it was.

1. First, start a couple quarts of water boiling for the noodles.
2. Defrost the frozen boneless, skinless, chicken breasts in the microwave.

3. While the water is heating to a boil and chicken defrosting,

slice green onion (3), carrots (5 small) and 1/2 a red bell

pepper.
4. Once the water is boiling, add a couple ounces of udon noodles.
Cook according to package instructions.

5. Remove chicken from microwave and slice thin.
6. Check on the noodles, if they are done, remove them from

heat and drain, rinse in cold water, drain again and set aside.
6. Add chicken to a skillet with a dash of olive oil.
7. Cook on high heat until cooked through and beginning to brown.
8. Toss in the vegetables and stir fry just until warm if desired.
9. Add noodles and peanut sauce and toss again. Serve.

Note: On the side I served some cubes of seared salmon with wasabi mayonnaise.

Dessert: Vanilla Pound Cake with Blackberries and Homemade White Chocolate Whipped Cream.


I saw the vanilla pound cake while at the store buying the chicken and bell pepper. Looking over the berry selection the blackberries looked the best. They turned out to be a little tart, but they are past season.

For the whipped cream I grabbed a big bowl. Added a couple tablespoons of mascarpone cheese, a spoonful of sugar and about 1/2 cup of whipping cream. This I mixed with a hand mixer on high speed until the whipped cream started to firm up. I remembered that I had some white chocolate baking squares in the pantry so I melted one of those in the microwave, added that to the whipped cream and beat again until it would keep shape.