Sunday Supper: Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
It's hard to imagine something more comforting than a bowl of steaming noodles—especially one topped with creamy peanut chicken. It's a takeout staple, but it's easy to recreate at home.
Adding to its appeal, this recipe is very customizable (and a great way to use up items in your fridge and pantry), so swap out whatever veggies or protein you prefer.
And while there is a fair amount of acidity in this dish—courtesy of vinegar and fresh-squeezed lime—don't be tempted to leave it out. Ultimately, that's what gives the dish its "pop."
Note: Feel free to make this up to a day in advance. Just wait to add the basil until after you reheat the dish.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.