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
|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|
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.