This Sesame Noodles with Chicken and Peanut Butter Sauce dish is a quick weeknight meal your family will love.

Sesame Noodles with Chicken and Peanut Butter Sauce

This Sesame Noodles with Chicken and Peanut Butter Sauce dish is a quick weeknight meal your family will love.This Sesame Noodles with Chicken and Peanut Butter Sauce dish is a quick weeknight meal your family will love. The peanut butter sauce is light and smooth with an Asian flair.   Fresh ginger, soy sauce, and rice vinegar blended together.   Adding the rotisserie chicken makes it a meal by itself, or you can leave out the chicken and serve it as a side dish.  Also, making adjustments to suit your taste is easy to do.  If you prefer a little more heat, add more Sriracha hot sauce.  

Amazingly easy to put together in no time at all.  Simply cut up the chicken, chop the green onions, shred the carrots, whip the peanut butter sauce ingredients in the blender, boil the linguine, and toss.  That is it!

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It is almost too easy for what you end up with.  Bursting with flavor and filling!

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Sesame Noodles with Chicken and Peanut Butter Sauce

This Sesame Noodles with Chicken and Peanut Butter Sauce dish is a quick weeknight meal your family will love. This Sesame Noodles with Chicken and Peanut Butter Sauce dish is a quick weeknight meal your family will love.

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m

Ingredients

Peanut Butter Sauce

  • 1/4 cup peanut butter, creamy or crunchy
  • 1 tablespoon ginger, freshly grated
  • 3 cloves, minced garlic
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon Sriracha sauce, (more or less)
  • 2 tablespoons brown sugar
  • hot water
  • 1 lb. box of linguine
  • 2 1/2 cups rotisserie chicken, chopped
  • 2 medium carrots, shredded
  • 1/2 cup green onions, chopped
  • 2 tablespoons dark pure sesame oil
  • 1/4 cup toasted sesame seeds

Instructions

  1. Cook linguine according to instructions on box. For the Peanut Butter sauce, add the peanut butter, fresh ginger, minced garlic, soy sauce, rice vinegar, Sriracha sauce, and brown sugar to blender. Blend until smooth. Slowly pour in enough hot water to thin slightly. Set aside
  2. Drain the cooked linguine. Run under cold water, drain again
  3. In a large serving bowl, add the cold linguine. Add the sesame oil, and evenly coat. Top with the chopped rotisserie chicken, carrots, and green onions. Toss, distributing evenly. Sprinkle the toasted sesame seeds on top. Serve cold.

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