Spicy Sesame Peanut Noodles with Chicken

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 1/3 tbsp Garlic
  • 1 1/3 tbsp Ginger
  • 7 Green onion

• Condiments

  • 2 tbsp Honey
  • 3/4 cup Peanut butter, crunchy
  • 1/2 cup Soy sauce
  • 1 tsp Sriracha depending on how hot you like it

• Pasta & Grains

  • 12 oz Linguini

• Baking & Spices

  • 1/2 tsp Salt
  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 4 1/8 tbsp Sesame oil

• Liquids

  • 6 tbsp Water

Found on panningtheglobe.com

Description

Ingredients

• For The Noodles and Chicken:
• 12 ounces of linguini, spaghetti, Soba noodles or your favorite noodles
• ½ teaspoon salt (for the cooking water)
• 3 cups shredded cooked chicken (I used both breasts of a rotisserie chicken)
• For The Sauce
• 1 tablespoon plus 1 teaspoon minced garlic (5 medium cloves)
• 1 tablespoon plus 1 teaspoon minced ginger root (from a 2 inch by 1 inch piece)
• 2 tablespoons rice vinegar (or white balsamic vinegar or white wine vinegar)
• 2 tablespoons honey (substitute agave, brown sugar or your favorite sweetener)
• ¾ cup crunchy peanut butter
• ½ cup soy sauce
• 6 tablespoons warm water
• 1-2 teaspoons Sriracha depending on how hot you like it (or substitute chili-garlic sauce or the hot sauce of your choice)
• 4 tablespoons plus ¼ teaspoon sesame oil
• Mix-Ins:
• 2 carrots, shaved into ribbons with a peeler, ribbons sliced thinly crosswise (see photos and instructions in post)
• 6 scallions, sliced thinly crosswise (save some for garnishing)
• Toppings:
• ½ of an english cucumber (also called English cucumber), cut into matchsticks (see post for photos and instructions)
• ¼ cup sesame seeds, toasted (Toss and stir in a dry skillet over medium heat until fragrant and lightly toasted, watching carefully to prevent burning. Remove from heat immediately)
• Extra sliced scallions (from above)
• Tools: Blender or food processor for pureeing the sesame-peanut sauce

Directions

• Cook The Noodles: Bring a large pot of salted (1 teaspoon or so) water to a boil. Cook pasta al dente (until just tender, with some bite) Drain and cool under running water. Drain throughly and transfer to a large mixing bowl and toss with ¼ teaspoon sesame oil to prevent sticking.
• Make The Sesame Peanut Sauce: Combine garlic, ginger, vinegar, honey (or sugar), peanut butter, water, soy sauce and Sriracha in a blender or food proccessor. Process for a minute or so until fully combined. Add 2 tablespoons sesame oil and blend thoroughly. Repeat with remaining 2 tablespoons sesame oil.
• Finish The Dish: Add the chicken, carrots and ¾ of the scallions to the bowl with the noodles. Pour the sauce over and toss gently to combine. Transfer noodles to a serving bowl or to individual bowls. Garnish with cucumber, scallions and sesame seeds. Serve at room temperature.