Description
These noodles are topped with a sweet and savory peanut sauce and serve with fresh pea pods as a veggie side.
Ingredients
- 12 oz. linguine or spaghetti pasta
- 1 tsp. salt
- 4 cloves garlic
- 3 green onions
- 1/4 cup natural peanut butter
- 1/4 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 2 tsp. dried ginger
- 1 tsp. sriracha
- leftover honey garlic chicken
- sesame seeds (optional)
- 12 oz. sugar snap peas
Instructions
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Prep ingredients:
Mince or chop garlic.
Thinly slice green onions and set aside. -
Heat a large pot of water over high heat and when the water boils, add 1 teaspoon salt to cooking water. Add pasta to pot and cook as directed.
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While pasta cooks, whisk together garlic, peanut butter, soy sauce, vinegar, sesame oil, ginger, and sriracha until smooth.
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Heat up leftover honey garlic chicken in the microwave or on the stove in a small pot until hot.
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When pasta is done cooking, drain (RESERVE 1 CUP PASTA WATER) and toss with 3/4 of peanut sauce. Add some of the pasta water (2 tablespoons at a time) if mixture seems dry. Divide pasta between bowls (you’ll probably have some extra), top with chicken, and drizzle with remaining peanut sauce.
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Garnish with green onions and sesame seeds. Serve with sriracha or hot chili sauce on the side if desired.
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Serve with thinly sliced snap peas over top, or leave them whole and munch on them on the side.
Notes
- Serve as a vegetarian meal, or use leftover honey garlic chicken on top.
- These noodles are great cold as leftovers, too! If they are dry (they tend to soak up the sauce), drizzle with a bit of sesame oil.
- The reserved pasta water can be used to thin out the sauce if the noodles seem dry. Simply stir in a few tablespoons at a time, until you have the consistency you want.