- 8 oz. spaghetti or angel hair pasta
- ⅓ cup tamari or soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- Black pepper and chili flakes, to taste
- 3 tablespoons sesame oil
- 1 red bell pepper, chopped
- 2 cups chopped, cooked chicken - I used rotisserie chicken
- 1 large carrot, coarsely shredded
- ½ cup chopped cilantro
- 4 green onions, chopped
- ⅓ cup roasted peanuts, chopped
Cook the pasta according to package instructions. Drain and set aside; keep warm.
To make the sauce, combine the tamari/soy sauce, honey/maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes in a bowl.
Add the oil and red bell pepper to a large skillet set over medium heat. Cook until the pepper is crisp-tender - about 4 minutes. Remove from the heat and add the chicken, carrot, cilantro, and green onions.
Add the noodles and sauce, tossing to combine. Serve the warm noodles topped with peanuts and additional chili flakes, if desired. Add a squeeze of lime juice at the table.
- Yields: 4 servings
- Preparation Time: 20 minutes
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