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Sesame Noodles with Chicken and Asparagus, from Cook's Country PRINT
- YIELD: 6 servings
I really liked the Thai-Asian flavor of this very quick dinner— as in 30 minutes from start to finish.
The sauce has a little kick to it, from the fresh ginger and chili-garlic sauce. Thinning the peanut butter with some of the reserved pasta water ensures a creamy sauce.
This recipe can be versatile, by using shrimp instead of chicken. I would even use rice noodles instead of linguini.
Super simple, and very tasty!
From Cook’s Country
Ingredients
| 2 | boneless, skinless chicken breasts (about 12 ounces), cut crosswise into ¼-inch pieces |
| 1 | tablespoon vegetable oil |
| 1 | pound linguine (see note) |
| 1 | pound asparagus , trimmed and cut into 1-inch pieces |
| ⅓ | cup peanut butter |
| 5 | tablespoons rice vinegar |
| ¼ | cup oyster sauce |
| 2 | teaspoons chili-garlic sauce |
| 1½ | teaspoons grated fresh ginger |
| 1½ | tablespoons toasted sesame oil |
Directions
Bring 4 quarts water to boil in large pot.
Pat chicken dry with paper towels.
Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate.
Add pasta to boiling water and cook until just beginning to soften, about 8 minutes.
Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes.
Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth.
Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.
680
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