Peanut Noodles With Shredded Chicken And Vegetables Recipes

PEANUT NOODLES WITH CHICKEN AND VEGETABLES

Steps:

• In a 4-quart Dutch oven, cook spaghetti according to package directions, adding vegetables for the last 2 minutes of cooking time; drain.
• For peanut sauce, in a small saucepan, combine peanut butter, sugar, soy sauce, water, vegetable oil, garlic, and crushed red pepper. Heat until peanut butter is melted and sugar is dissolved, stirring frequently.
• In a large bowl, combine pasta mixture, peanut sauce, and shredded chicken. Toss well to coat. Serve immediately. If desired, top with chopped peanuts and/or sliced green onion.

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES

Steps:

• Put a large pot of water on to boil for cooking pasta.
• Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
• Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
• Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES

Steps:

• 1. Put a large pot of water on to boil for cooking pasta. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
• 2. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
• 3. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

PEANUT NOODLES WITH SHREDDED CHICKEN & VEGETABLES

Steps:

• Put a large pot of water on to boil for cooking pasta.
• Meanwhile, place chicken in a skillet or saucepan and add enough water; bring to a boil.
• Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
• Transfer the chicken to a cutting board.
• When cool enough to handle, shred into bite-size strips.
• Whisk peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
• Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
• Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
• Drain, reserving 1 cup of the cooking liquid.
• Rinse the pasta and vegetables with cool water to refresh.
• Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
• Serve warm or chilled.