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
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
1/2 teaspoon salt
1/4 teaspoon white pepper
6 to 8-ounce package of Linguine or Thai Rice Noodles
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)
3 Tablespoons peanuts diced or ground.
2 green onions, chopped thin for garnish
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. Taste and adjust to your liking.
Cook Noodles 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.
Put the noodles and vegetables into a large bowl. Add the chicken. Pour out the peanut butter dressing and toss to combine.
Garnish with peanuts and green onions
Serve immediately while hot.
To make Vegetarian just leave out the chicken or add Tofu.
To make Gluten Free use GF soy sauce and GF Noodles. Dairy Free as written.
Enjoy Spring, it is finally here!