|2 servings||calories per servings 762||protein serving 62 g||carbs per serving 87 g||total fat per serving 17 g|
We love Nathalie Keng, and we love her delicious Chinese Southern Belle sauces even more. She suggested that her My Sweet Hottie and fresh summer peaches go together wonderfully. We thought we could make the most of that combination by making a rice noodle bowl in the style of a Vietnamese dish called Bun. This was a big hit in our test kitchen, and we expect you’ll love it too!
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||87 g|
|Dietary Fiber||9 g|
Please read the entire recipe card before beginning.
Remove pit from peaches and cut into large chunks (eighths), coat chicken & peaches in half the hot mama sauce and season with 1 teaspoon kosher salt.
While chicken is cooking: Place about 6 cups of water and 1 tablespoon of kosher salt in a pot over high heat. Once the water comes to a boil, submerge noodles, cover, remove from heat, and let stand 8-10 minutes. Drain well, toss with sesame oil. Set aside in a mixing bowl.
Place on a heavy baking pan, place in oven, and cook for 15-18 minutes, until fully cooked. Transfer to another dish or plate, and allow to cool.
While chicken and peaches are cooking, prepare your mise en place: half cucumber lengthwise, then slice thinly. Peel carrots, half lengthwise and slice thinly. Pick basil and cilantro, tear basil leaves into bite-sized pieces. Separate lettuce leaves and or slice thinly. Once cooled, slice chicken across the grain in 1/4-inch thick pieces. Slice roasted peaches.
Combine carrots, cucumber, remaining hot mama sauce, and lettuce with the noodles. Toss well to combine. Taste and adjust seasoning as desired.
Top noodle salad with chicken, peaches (along with any resting juices), chopped peanuts, and herbs. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...