Ingredients
- 1 pound dry linguine pasta (DeLallo brand or similar good brand)
- 1 pound boneless skinless chicken breasts (4 breasts, cooked and sliced or chopped)
- 1 pound carrots (5 medium carrots, peeled and thinly shaved into ribbons)
- 1 1/2 pounds cucumbers (3 medium cucumbers, seeded, thinly shaved into ribbons)
- 2 bell peppers (red, yellow or orange, seeded and thinly sliced)
- 6 green onions (chopped thinly, 1 bunch, more for the garnish)
- Cilantro leaves, chopped (1/2 bunch, more the garnish)
- Ground pepper, to taste
- FOR PEANUT DRESSING
- 4 garlic cloves, minced (or pressed)
- Fresh gingerroot (1-inch knob, peeled and grated)
- 1/2 cup peanut butter (creamy)
- 1/3 to 1/2 cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon hot chile sauce (Sambal Olek)
How to Make
-
Step 1: Cook the linguine pasta according to the package directions. Rinse and set aside.
-
Step 2: Add the cooled noodles and chopped vegetables to a large bowl.
-
Step 3: Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. Add pepper, toss again.
-
Step 4: Garnish with more cilantro and green onions as desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.