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Think quick and use your noodles

THE BALTIMORE SUN

So many Asian recipes have ingredient lists longer than the great wall of China, but today's Peanut-Sesame Noodles is a streamlined version that will work for speedy weeknight meals.

This dinner is an extremely easy execution of the noodles you may have enjoyed in Chinese restaurants or take-outs, which combines basic pantry items with pre-cooked chicken and a few vegetables found prepared in the produce department. You may want to add additional steamed vegetables for an optional side dish. The time from prep to table is less than 20 minutes.

The pasta dish is a meal in itself with meat, starch and vegetables.

Toasting coconut to top your choice of fruit for dessert brings out a rich nutty flavor and gives the fruit a crispy crunch topping. A toaster oven does this most efficiently. Brown the coconut for about 8 minutes, tossing once on a 350-degree setting. Sprinkle over top just before serving so coconut stays crunchy.

Peanut-Sesame Noodles With Chicken

Serves 4

12 ounces spaghetti or linguine

1/4 cup soy sauce

1/2 cup peanut butter

1 cup chicken broth

1 tablespoon sesame oil

1 tablespoon honey

2 teaspoons minced garlic

2 cups fresh broccoli slaw or packaged cabbage for coleslaw

1 cup grated carrots

2 cups diced cooked chicken

Bring a large pot of salted water to a boil and then add pasta to pot.

In a microwave-safe bowl or measuring cup, stir together soy sauce, peanut butter, broth, sesame oil and honey. Microwave on 100 percent power for 2 to 2 1/2 minutes to melt peanut butter. Stir and reserve.

During the last three minutes of pasta cooking time, add the broccoli (or cabbage) and carrots. Drain pasta and vegetables quickly in a colander but do not rinse. Return to pot and toss well with chicken and peanut sauce. Serve immediately.

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