I've always been intrigued by the use of peanut butter in savory sauces, but it's something I've never tried before. I've always wanted to, though, and this recipe sounded like a good one to try. And I'm glad I did, because this was delicious! I definitely think that peanut sauce is a required taste; it's not for everyone, but we all really liked it -- especially Andrew. I think he would eat these noodles every day if I let him! The use of shredded store-bought rotisserie chicken and steam-ready frozen vegetables makes this meal come together very quickly, which means it's perfect for a weeknight dinner. I'll definitely be making this one again.
Peanut Noodles with Chicken and Vegetables
source: seen on Stephanie Cooks, originally from Eating Well
1 1/2 cups cooked shredded chicken
1/2 cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon chile-garlic sauce, or to taste (use 1 1/2 teaspoons for more heat; I adjusted for Andrew)
8 ounces whole-wheat angel hair
1 12-ounce bag frozen Steam Fresh Asian medley vegetables
1. Put a large pot of water on to boil for cooking pasta. Microwave the frozen vegetables according to packaging directions.
2. Whisk peanut butter, soy sauce, garlic, ginger, and chile-garlic sauce in a large bowl.
3. Cook pasta in the boiling water. Drain, reserving 1 cup of the cooking liquid. Pour the cup of hot water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.