Author: Adapted from the Picky Palate Cookbook by Jenny Flake
Recipe type: Main
These Peanut-Ginger Noodles can be found in the new Picky Palate Cookbook by Jenny Flake. The best part about these is that they can be served warm or cold, making them the perfect choice for a nervous chef who might be worried about timing everything perfectly in the kitchen. Full of peanut and ginger flavor with a crunch from red bell peppers and sesame seeds, these are a treat you can enjoy all week long.
1 pound thin spaghetti
½ cup creamy peanut butter
¼ cup reduced-sodium soy sauce
2 tablespoons packed light brown sugar
1½ tablespoons peeled and grated fresh ginger (I bought the kind prepared in the tubes in the herbal section)
1 tablespoon minced garlic
1 tablespoon rice wine vinegar
1 cup hot pasta water
2 tablespoons extra-virgin olive oil
½ cup chopped red bell pepper
2 cups shredded cooked chicken breast (I used a rotisserie chicken)
½ cup chopped fresh cilantro leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds (optional)
Cook the spaghetti according to the package directions, drain, and run under cold water to stop the cooking. Be sure to reserve one cup of pasta water for your sauce before draining.
Add the peanut butter, soy sauce, brown sugar, ginger, garlic, and vinegar to a blender and blend until smooth.
Slowly add the hot water and blend until smooth.
Heat the olive oil in a large pot over medium heat. Add the bell pepper and cook, stirring, until tender, about five minutes.
Add the chicken, cilantro, salt, pepper, cooked spaghetti and peanut sauce and stir to combine.
Reduce the heat to low and cook, stirring, for 5 minutes.
Serve warm or chilled, topped with toasted sesame seeds, if desired.
Recipe by The Motherload at http://momadvice.com/blog/2013/01/valentines-dinner-date-at-home-peanut-ginger-chicken-noodles