Originates here.
1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper (I used 1/2 of a green pepper and 1/2 of a red pepper, and next time I would use more, but I didn't finely chop them either)
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (Cory and I don't like cilantro, so I only added 1/8 cup, and it was great)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional) (I love these)
2 Tablespoons sesame seeds (optional)
1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. (I cut up 3 raw chicken breasts into bite-sized pieces and cooked them with the peppers and onions after they were almost done, THEN I added the cilantro).
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
6 servings
For leftovers you may need a little extra sauce, so do this - mix 1 Tbsp water, 1 Tbsp soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon peanut butter in a small dish. Drizzle over hot noodles. The peanut butter melts when you mix it in the noodles.
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