This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.

　　

Ingredients

serves 6 to 8

　　1/2 cup Spanish peanuts or other peanuts

　　2 boneless whole duck or chicken breasts

　　1/2 cup plus 3 tablespoons soy sauce

　　Canola oil

　　1 large garlic clove

　　1 3/4-inch piece ginger, peeled and cut in half

　　2 1/4 teaspoons chile paste

　　1/4 cup plus 3 tablespoons smooth, good-quality peanut butter

　　3 tablespoons sugar

　　1/4 cup plus 1 1/2 teaspoons peanut oil

　　Juice of 1 lime

　　4 1/2 tablespoons water, or more if needed

　　Coarse salt

　　6 ounces vermicelli or capellini (angel hair) noodles

　　2 ounces garlic chives or scallions, cut into 4-inch lengths

　　1 Japanese or Kirby cucumber, thinly sliced

　　2 heads Boston or other butterhead lettuce, leaves separated

　　

Step 1

Preheat the oven to 350°F. Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts; set aside.

　　

Step 2

Place the duck or chicken breasts in a resealable plastic bag with 1/2 cup of the soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.

　　

Step 3

In a food processor, pulse the garlic and ginger until finely chopped. Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth. (For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.) Set aside.

　　

Step 4

Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.

　　

Step 5

Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.