Peanut Noodles with Chicken and Veggies
This is an ideal recipe to keep in mind while preparing dinner. Use the surplus cooked veggies, grains, or pasta you have on hand as a starting point. Don’t think of them as leftovers so much as your own homemade convenience food.
¼ cup peanut or almond butter
1 tbsp brown sugar or honey
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
1 tsp grated ginger
1 garlic clove, crushed
Pinch curry powder or red pepper flakes
Cold cooked spaghetti or soba noodles
Chopped roasted chicken
Thinly sliced red peppers
Chopped green onion
Chopped peanuts, cashews or almonds (optional)
To make peanut sauce, blend all ingredients by hand or in a food processor until smooth, adding a few spoonfuls of hot water to thin to your desired consistency. Toss to taste over cold spaghetti or soba noodles, roasted chicken and veggies, and top with cilantro and/or chopped peanuts, cashews or almonds. Add crunchy carrots, broccoli, snow pea pods, peppers, cucumber—whatever you like or have on hand. Serves as many as you like.