Gingery Peanut Noodles With Chicken

Romulo Yanes

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Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

1/2 cup peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon grated fresh ginger
8 ounces spaghetti (1/2 box)
1 1/2 cups shredded rotisserie chicken
1 red bell pepper, sliced
1/2 English cucumber, cut into strips
2 scallions, sliced
2 tablespoons chopped unsalted roasted peanuts

Directions

Cook the pasta according to the package directions; drain and return it to the pot.
In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
Add the peanut mixture, chicken, bell pepper, cucumber, and scallions to the pasta pot and toss to combine. Serve sprinkled with the peanuts.

By Sarah Copeland, March 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 441

Protein 29g
Carbohydrate 34g
Sugar 10g
Fiber 4g
Fat 23g
Sat Fat 4g
Calcium 36mg
Iron 3mg
Sodium 1189mg
Cholesterol 47mg

What does this mean? See Nutrition 101.

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Quick Tip

To shred a rotisserie chicken, pull off the breasts and legs with your hands (if you're squeamish, you can use a knife); remove the bones and, using 2 forks, pull the meat apart. A 2 1/2 pound rotisserie bird will yield 3 1/2 to 4 cups of meat.