Peanut Noodles and Chicken

This is a winner on every level. Simple ingredients (I left off the bean sprouts and will do without the cucumber next time)-- you might actually have them all in your kitchen already! It was quick and yummy. I'm excited to try it as leftovers tomorrow!

1/2 lb. linguine

2 Tbsp. light soy sauce

2 Tbsp. lemon juice

1/2 tsp. cornstarch

1/2 C. peanut butter

2 cloves garlic, finely chopped

1/2 tsp. sugar

1/4 tsp. red pepper flakes

1/2 C. hot water

1 tsp. sesame oil

1 lb. cooked chicken, shredded (I cooked the chicken on our Foreman Grill earlier in the day and shredded it after it had cooled).

1/2 cucumber, peeled and cut into 2-in matchsticks

1/2 C. bean sprouts

1. Cook linguine according to package directions. Drain and rinse under cold water.

2. Mix together the soy sauce, lemon juice and cornstarch. In a medium-size saucepan, combine peanut butter, garlic, sugar, red pepper flakes and 1/2 cup hot water. Whisk in the soy sauce mixture and bring to a simmer. Whisk until smooth. Remove from heat; stir in the sesame oil.

3. In a large bowl, toss together linguine, chicken and peanut butter mixture. If you choose to use them, scatter cucumber and bean sprouts over the top and serve at room temperature.

This recipe is another from the Oct 2010 Family Circle.