| Yield | |
|---|---|
| Source | http://www.foodnetwork.com/recipes/melissa-darabian/sesame-and-peanut-no... |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | http://www.foodnetwork.com/recipes/melissa-darabian/sesame-and-peanut-no... |
| Prep time | 30 minutes |
| 12 | Ounce | Linguine |
| 1⁄4 | Cup | Peanut Butter |
| 3 | Tablespoon | Soy Sauce |
| 2 | Tablespoon | Rice Vinegar |
| 1 | Tablespoon | Vegetable Oil |
| 1 | Tablespoon | Ginger (grated) |
| 1 | Tablespoon | Honey |
| 1 | Tablespoon | Sriracha |
| 1 | Teaspoon | Sesame Oil |
| 1⁄2 | Lime (zested and juiced) | |
| 1⁄2 | Cup | Cilantro (chopped) |
| 2 | Green Onions (sliced) | |
| 1⁄2 | Cabbage (thinly sliced) | |
| 1⁄2 | Red Pepper (thinly sliced) | |
| 1 | Chicken Breast (cooked and shredded) |
1.Cook the pasta until al dente. Drain, reserving some of the starchy pasta water, rinse and set aside.
2.For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, vegetable oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. Dressing should be thick, but pourable.
3.For the salad: Place the pasta in a large mixing bowl and add the cilantro, vegetables, and chicken and toss with the dressing.