Saturday, January 15, 2011


~ All You - 6/18/10

1 lb. whole-wheat linguine or spaghetti
1 clove garlic, chopped
2 T. chopped fresh ginger
1/2 c. soy sauce
3 T. rice vinegar
2 T. sesame oil
6 T. smooth peanut butter
1 t. sugar
2 c. boneless, skinless chicken breast, cooked and shredded
2 1/2 c. frozen broccoli florets, thawed
2 carrots, shredded
1 red bell pepper, seeded and thinly sliced
6 green onions, chopped

Bring a large pot of water to boil. Add pasta and cook until just tender, about 10 minutes.

In a blender, combine garlic, ginger, soy sauce, vinegar, sesame oil, peanut butter and sugar; blend until smooth.

Drain pasta, rinse under cold running water and drain again. Toss with sauce in a large bowl, adding more water, 1 teaspoon at a time, as necessary to moisten. Add chicken, broccoli, carrots and bell pepper and toss again. Sprinkle with scallions and serve immediately or cover and refrigerate for up to 1 day.

Notes: A pound of pasta is a lot, so keep that in mind before you get started and cut the recipe if you need to. I use raw broccoli, adding it to the boiling noodles for the last couple minutes to soften it slightly, and shaped pasta, such as bowties. I also mix all ingredients together at once, rather than mixing the sauce & noodles first.

1 comment:

Anonymous said...

I make something very similar, but not cold. It's a staple here.