Cold Chicken Satay Noodles
This meal can be served at room temperature or cold, making it a great option for warm spring and summer nights. Young chefs will have fun whisking together the ingredients for the dressing.
- 1 pound whole wheat spaghetti
- 1/4-1/3 cup smooth or chunky peanut butter, softened
- 2 tablespoons honey
- 1/4 cup warm water
- 1/4 cup Tamari (dark soy sauce)
- 1 clove garlic, grated with a microplane or box grater or minced
- Juice of 2 limes, zest of 1
- 1 teaspoon hot sauce (eyeball it)
- 3 tablespoons vegetable, peanut or sunflower oil
- 2 cups store-bought rotisserie chicken meat, skin removed and thinly sliced
- A handful of shredded carrots
- 4 scallions, thinly sliced on an angle
- 1 cup spinach leaves, thinly sliced
- 1/4 cup chopped peanuts, available in small pouches in the baking aisle
- 2 tablespoons chopped cilantro or flat leaf parsley, whichever you prefer
- Bring a large pot of water to a boil. Once boiling, salt the water liberally, then drop in the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well and reserve.
- While the water is coming to a boil and the pasta is cooking, whisk together the softened peanut butter, honey and warm water in a large bowl. Once they’re combined, whisk in the Tamari, garlic, lime juice and zest and hot sauce. While whisking continuously, pour in the oil in a steady stream to complete the dressing.
- Add the noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place the noodles in shallow bowls and top with the chicken and cilantro or parsley.