Ingredients

The following ingredients have 8 Servings
  • 1 tbsp avocado oil
  • 2 tbsps toasted sesame oil
  • 2 tbsps rice wine vinegar
  • 2 tbsps honey
  • 4 tbsps soy sauce (I use liquid aminos)
  • 4 cloves garlic (minced)
  • 2  tsps  grated ginger
  • 1 tsp red pepper flakes
  • 2 tbsps  hot garlic chili sauce (sambal olek)
  • 1 lime
  • Optional: sea salt and pepper
  • 1 box fettuccine noodles (340g I used gluten free)
  • 1 red pepper (diced)
  • 1 yellow pepper (diced)
  • 2 cups spinach
  • 1/2 cup matchstick carrots
  • 3 cups cooked chicken (cubed)
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 cup cashews

Instruction

  • Boil the spaghetti noodles according to package directions. In the last two minutes of cooking add the bell peppers and carrots. Drain and cool.
  • Whisk all the dressing ingredients together, taste and add sea salt and pepper if needed.
  • Add the dressing to the noodles and vegetables, along with chicken and cashews.
  • Refrigerate and stir every hour until cold.
  • Top with fresh cilantro.