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.