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Chicken Satay Noodle Salad 30 Min. Meal

Wednesday, June 27, 2007

By Rachel


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Ingredients
 
  Salt
  1 pound whole wheat spaghetti
  1/3 cup peanut butter, softened
  2 tablespoons honey
  1/4 cup tamari (dark soy sauce)
  Juice of 2 limes
  1 teaspoon hot pepper sauce (eyeball it)
  1 clove garlic, grated
  3 tablespoons vegetable oil (eyeball it)
  2 cups skinned and sliced rotisserie chicken
  1 cup packed fresh spinach, thinly sliced
  1/3 cup shredded carrots (a generous handful)
  4 scallions, thinly sliced on an angle
  1/4 cup chopped peanuts
  2 tablespoons chopped cilantro or parsley
 

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.



2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.

3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

For More Recipes visit www.rachaelraymag.com/recipe/39400



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