Even though the summer is winding down, I have one more hot weather recipe I want to share. My Asian noodle salad is great for those nights when you want something different, but not too different.
½ box of thin spaghetti
2 chicken breasts
Crushed whole peanuts (optional)
1 tablespoon finely diced fresh ginger
1 large clove of garlic finely diced
¼ cup soy sauce
2 tablespoons sesame oil
3 tablespoons rice wine vinegar
2 tablespoons peanut butter (preferably chunky)
1 pinch red pepper flakes (optional)
Cook pasta according to the instructions on package. Drain and submerge in ice water.
While pasta is cooking, boil chicken in salty water until it is cooked through; about 8-10 minutes. I like to add a few slices of ginger to the pot to help flavor the chicken. When chicken cools shred by hand and set aside.
Once you have your chicken and pasta on the stove, begin your dressing. Mix all dressing ingredients in a bowl together and taste. Remember cooking is all about tasting. Taste any unfamiliar ingredients before mixing the dressing so you can adjust the final product to be just the way you like it.
Assemble noodles by placing a handful of spaghetti at the bottom of a bowl and topping with some dressing. Then pile on carrots, cucumbers and any other veggies you would like. Top with chicken, additional dressing and garnish with peanuts.
-For additional flavor add lime juice and salt to shredded chicken.
-Avocado works great in this dish and is a nice substitute when making the vegetarian/vegan version of this recipe.