These noodles are topped with a sweet and savory peanut sauce and serve with fresh pea pods as a veggie side.
- 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
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.
While pasta cooks, whisk together garlic, peanut butter, soy sauce, vinegar, sesame oil, ginger, and sriracha until smooth.
Heat up leftover honey garlic chicken in the microwave or on the stove in a small pot until hot.
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.
Garnish with green onions and sesame seeds. Serve with sriracha or hot chili sauce on the side if desired.
Serve with thinly sliced snap peas over top, or leave them whole and munch on them on the side.
- 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.