Quick Thai Peanut Noodles

  • 1 T. sesame oil
  • 2 T. peanut butter
  • 2 T. toasted sesame oil
  • 1 T. soy sauce
  • ½ tsp. rice vinegar
  • 1-3 T. sriracha hot sauce
  • 1-inch piece of ginger, grated
  • 1 clove garlic, minced
  • Juice and zest of 1 lime
  • Juice of 1 orange
  • 1 lb. egg noodles or spaghetti
  • 1 yellow pepper thinly sliced
  • 8 oz. asparagus, trimmed and cut into bite-sized pieces
  • 1 lb. cooked, diced chicken
  • 2 tablespoons green onions, thinly sliced

To make the sauce, put all the ingredients into a glass measuring cup or a small bowl and whisk, or place everything into a blender and blend until the sauce is smooth and creamy, about 2 minutes. Set aside.

Boil the noodles according to the package instructions. Drain and set aside.

Thinly slice the pepper and the asparagus. In a non-stick skillet, heat 1 tablespoon of sesame oil; add the pepper and asparagus. Sauté for 2 minutes, until slightly softened. Add the noodles and diced chicken to the pan and toss. Add ½ to ¾ of the sauce and mix to coat all of the noodles. Reserve the remaining sauce to drizzle over the noodles when serving.

Top the noodles with green onions. Serve with the extra sauce.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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