About this recipe: Boil some Asian noodles, whip up a quick spicy peanut sauce and you'll have a delicious dinner in no time. Use leftover chicken from a Sunday roast or buy a ready cooked chicken from the supermarket on your way home from work.
DELICIOUS! I substituted sesame oil for the chile oil and used Sriracha hot chile sauce to finish for heat. The amount of sauce for the udon noodles was a little short. Next time I will make 1 1/2 times the amount of sauce. - 23 Oct 2009 (Review from Allrecipes US | Canada)
This is really good and super easy for a weeknight dinner! I followed the recipe as written, except I doubled the recipe, used the juice from the rotisserie chicken in place of 1/2 the broth, and added a little sesame oil. Not too spicy - heat lovers may want to add crushed red pepper like my guys did, but I ate it as is and it was great. Thanks for the recipe! - 11 May 2010 (Review from Allrecipes US | Canada)
Made a few changes: subbed fried tofu for chicken, fresh udon instead of dried, no peanuts or cilantro, and added a bit more peanut butter to the sauce. It was very tasty and rich. - 07 Nov 2009 (Review from Allrecipes US | Canada)