Udon With Chicken and Garlicky Peanut Dressing
Ingredients: ¼cup natural creamy peanut butter, ¼cup soy sauce, ¼ cup unseasoned rice vinegar, 1 tablespoon honey, 1 garlic clove, finely grated, ¼cup vegetable oil, 8 ounces dried udon noodles, Kosher salt, 8 ounces shredded rotisserie chicken (about 2 cups), 1½ cups thinly sliced celery hearts and leaves, 1½ cups mung bean sprouts, 1 small daikon (Japanese white radish), peeled, cut into matchsticks, 2 teaspoons black and/or white sesame seeds, Chili oil (for serving)
### Preparation
1. Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add `vegetable oil, whisking constantly until emulsified; set aside.
2. Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.
3. Toss noodles, chicken, celery, bean sprouts, and daikon in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with sesame seeds and drizzle remaining dressing and chili oil over.
4. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Additional:
Recipe by Claire Saffitz