Ingredients

The following ingredients have 6 Servings
  • 16 oz uncooked spaghetti or linguine noodles
  • 2 TB Asian toasted sesame oil (found in Asian aisles)
  • 1 large red bell pepper (seeded, halved, and thinly sliced)
  • 1 large cucumber (peeled, seeded, and sliced into thin strips 2 inches long)
  • 1 cup chopped fresh green onions
  • 2 cups shredded rotisserie chicken
  • 1/2 cup creamy peanut butter
  • 1/2 hot water
  • 2 TB Asian rice vinegar
  • 3 TB regular soy sauce
  • 2 TB pure honey
  • 2 TB freshly squeezed lime juice
  • 1 TB grated fresh ginger
  • 4 cloves minced fresh garlic
  • 1 TB Asian toasted sesame oil
  • Optional Garnishes: chopped salted/roasted peanuts (toasted sesame seeds, chopped cilantro, Sriracha chili sauce)

Instruction

  • Cook: In a large heavy pot, cook noodles in well-salted boiling water, according to package instructions. Rinse with cold water thoroughly. Drain well. Transfer to a large bowl and sprinkle with 2 TB Asian sesame oil. Toss well and set aside.
  • Sauce: While pasta is cooking, prepare peanut sauce: Combine all sauce ingredients and whisk together in a bowl until fully incorporated. Set aside (note: sauce can be made in advance.)
  • Toss: Toss sauce with cooled noodles until well coated. Add bell pepper, cucumber, green onions, and shredded chicken, tossing to combine well. Can be covered and chilled or kept at room temp until ready to serve. Garnish as desired when ready to serve.