Sunday Supper: Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

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.


Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. [Photograph: Jennifer Olvera]

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.