Five Spice Roasted Chicken Thighs with Peanut Rice Noodles

I don’t pretend to be an expert on Asian cooking.  Far from it.

However, I know what I like, and I know what tastes good, and this chicken and noodle dish certainly does taste good!  The chicken and the noodles could stand alone as separate dishes, but I adore the spiced chicken with the peanut noodles.

The noodles are important.  Certainly you could substitute whatever you have available, but the rice vermicelli has two advantage.  First, it soaks in flavor like a sponge!  Second, they texture is unbeatable.

This is a pretty easy dinner to put together on a weeknight, it is filling, and really tasty!  It might make good left-overs.  We have never had any left, so I would not know but I imagine it is as good cold for lunch.

Five Spice Roasted Chicken Thighs with Peanut Rice Noodles  Serves 4

Chicken:

4 chicken thighs

2 teaspoons vegetable oil

1/2 teaspoon Chinese five spice powder

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1/2 teaspoon soy sauce

Peanut Rice Noodles:

8 oz rice vermicelli

1/2 cup creamy peanut butter

2 tablespoons soy sauce

1 teaspoon chili paste

2 teaspoons lime juice

2 - 4 tablespoons water

1 tablespoon vegetable or wok oil

2 green onions, sliced

1/2 cup matchstick carrots

1/2 cup thin sliced onion

1 cup fresh snow peas

Heat the oven to 400 F and line a sheet pan with parchment paper.

In a small bowl combine the oil, 5-spice, garlic, ginger, and soy sauce.

Brush the inside of the chicken thighs, roll into rolls and coat the outside of the chicken.  Roast for 20 minutes, or until the internal temperature reaches 165 F.

While the chicken roasts prepare the peanut sauce and soak your rice noodles according to the package directions then drain.

For the sauce, mix the peanut butter, chili paste, soy sauce, two tablespoons of the water, and lime juice.  Heat it in the microwave for thirty seconds and stir.   If the sauce seems too thick thin it with additional water.  You want the sauce to be thick  but not runny.   Reserve the sauce.

In a hot wok heat the oil until it shimmers.  Add the veggies and cook for one minute.   Pour in the sauce and then immediately add the soaked noodles. Toss to coat thoroughly.

Serve the noodles with the sliced chicken thigh.

This is also good the next day, cold for lunch.