Ingredients

The following ingredients have 6 Servings
  • 1 pound thin spaghetti
  • 3 tablespoons oriental sesame oil (, divided use)
  • 1 cup julienned carrots
  • 2 cups napa cabbage (, sliced)
  • 2 cups chopped (, cooked chicken breast meat)
  • 8 green onions (, chopped)
  • 5 garlic cloves (, minced)
  • 1 tablespoon fresh ginger (, peeled and minced)
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 1/2 tablespoons Sriracha sauce

Instruction

  • Bring a pot of water to boil.
  • Add 1-2 tbsp of salt to season the water.
  • Cook pasta, al dente (I shoot for a minute shy of what the box says)
  • Drain pasta and toss with 2 tbsp sesame oil.
  • Pat dry the inside of the pot and add 1 tbsp of sesame oil.
  • If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
  • Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
  • Saute for a minute or two until they have softened and barely start to turn color.
  • Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
  • Stir all the ingredients together and add the pasta back into the pot.
  • Toss the pasta with the rest of the ingredients and serve!
  • Garnish with remaining green onions if you chose to reserve some.