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Ingredients
- 1/3 C creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1/4 C soy sauce
- 2 TBLS unseasoned rice vinegar
- 1 tsp chili-garlic sauce (Tuong OT TOI Viet-nam
- 1 TBLS (packed) brown sugar
- 1/2 TBLS minced peeled fresh ginger
- 3 TBLS (Or more) low-salt chicken broth (4-5)
- 3/4 LB linguine or dried chow mein udon noodles
- 4 C thinly sliced cooked chicken, cut into strips
- 2 large carrots, coarsely grated or julienned (about 1 1/4 cups)
- 6 green onions, chopped
- 1 red bell pepper, cut into matchstick-size strips
- 1 C fresh chopped cilantro leaves (1/4 or 1/2 C)
Preparation
Step 1
Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger and 3 TBLS broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Toss with enough dressing to coat pasta. Add chicken, carrots, green onions, bell pepper; and cilantro; toss to blend. Pour remaining dressing over and toss to coat, adding more broth by TBLS is dressing is too thick.
**Cook chicken - boil in water, salt & pepper, celery and carrots; Cool chicken in water overnight until used