Knowing that garlicky peanut sauce is just a click away sparks great joy.
on hand, since I learned the hard way that the addictive sauce won’t adhere to slippery spaghetti the way it does to udon—and once you try it, you'll probably start stockpiling too.What about the shredded rotisserie chicken this recipe clearly calls for? Do you keep that in your pantry too???
I’M SO GLAD YOU ASKED. No, dear reader. As much as I would love to have a fully-cooked, golden brown whole chicken on hand, this is almost never the case. Sometimes I'll cook and shred some chicken just for this recipe; sometimes I throw in whatever leftover protein I have lying around, from seared tofu to cold sliced steak; sometimes I leave out the meat entirely, adding more veggies to make the thing feel substantial.
, mung bean sprouts, and a daikon cut into matchsticks. A nice, snappy vegetable component is essential for texture, but you can feel free to riff based on whatever veg you have around—sliced sugar snap peas are one of my favorite additions.
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