Peanut Ginger Chicken Noodles
How to make Peanut Ginger Chicken Noodles Recipe - I have memories of blazing hot Arizona summers at my sister’s pool eating bowlfuls of these peanut noodles. I have made them dozens and dozens of times and have enjoyed every bit of it. The beauty of this recipe is you can enjoy these noodles chilled or warm, whatever you are in the mood for. To save time from baking your own chicken, pick up a rotisserie chicken from the grocery store, if desired.
Ingredients:
1 pound thin spaghetti
1⁄2 cup creamy peanut butter
1⁄4 cup reduced-sodium soy sauce
2 tablespoons packed light brown sugar
1 1⁄2 tablespoons peeled and grated fresh ginger
1 tablespoon minced garlic
1 tablespoon rice wine vinegar
1 cup hot water
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
1⁄2 cup chopped red bell pepper
2 cups shredded cooked chicken breast
1⁄2 cup chopped fresh cilantro leaves
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds (optional)
Method:
1. Cook the spaghetti according to the package directions, drain, and run under cold water to stop the cooking.
2. Add the peanut butter, soy sauce, brown sugar, ginger, garlic, and vinegar to a blender and blend until smooth. Slowly add the hot water, blending until smooth.
3. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 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.
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| Peanut Ginger Chicken Noodles |
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