• Dairy Keen

Peanut Ginger Noodles

This recipe is a fun way to use up left overs. The Thai sauce for these noodles is just amazing! It is so quick to put together.

Peanut Ginger Noodles

Serves 2-3

2 teaspoon of lime zest 1/4 cup fresh lime juice 3 Tablespoons soy sauce 1 Tablespoon water 2 teaspoon sesame oil 1/2 cup creamy peanut butter 1 Tablespoons fresh grated ginger root 1 Tablespoon minced garlic ¼ teaspoon salt 1/2 teaspoon white pepper 3 cups fresh broccoli cut into bite size pieces 1 cup shredded carrots 1 sweet red bell pepper, julienned 3 cups diced cooked chicken, (I use leftover rotisserie chicken) 2 Tablespoons peanuts, diced 2 green onions, chopped thin for garnish


1. Place lime zest, lime juice, soy sauce, water, sesame oil, peanut butter, ginger, garlic, salt and pepper into a food processor and process until blended.

2. Cook linguine according to package directions. Add the broccoli into the boiling water of the noodles the last 5 minutes of cooking. One minute before the noodles are done add the carrots and red pepper. Drain and do NOT rinse.

3. Put the linguine and vegetables into a large bowl. Add the chicken. Pour out the peanut butter dressing and toss to combine.

4. Garnish with peanuts and green onions

5. Serve immediately while hot.

To make Vegetarian just leave out the chicken.

To make Gluten Free use GF soy sauce and GF Noodles.

Enjoy the summer it is almost over!


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