Peanut Noodles with Fresh Veggies

SERVINGS 4

Ingredients

• 8 oz linguine noodles

• 1.25 lb chicken breast, boneless skinless (substitute any protein of choice here)

• 3 large carrots, peeled and thinly shaved into ribbons

• 2 seedless cucumbers, thinly shaved into ribbons

• 2 bell peppers, red, yellow or orange, seeded and thinly sliced

• 6 green onions, chopped thinly

• ½ bunch cilantro leaves, chopped

Dressing

• 4 garlic cloves, minced or pressed

• 1-inch knob of ginger, peeled and grated fine

• ½ cup creamy peanut butter (or any nut butter of choice)

• ⅓ to ½ cup water

• 3 tablespoons rice vinegar

• 2 tablespoons sesame oil

• 2 tablespoons soy sauce (or tamari, GF coconut aminos, etc)

• 1 tablespoon hot chile sauce, like Sambal Olek (optional)

Directions

1. Cook the linguine noodles according to the package directions. Cook until al dente (as pasta will absorb sauce). Rinse and set aside.

2. Cook chicken breast in a skillet until 165 F. Cool and dice.

3. Add the cooled noodles, chicken, and vegetables to a large bowl.

4. Add the ingredients for the dressing to a blender and blend until smooth. Add more water as needed to thin out the dressing. Pour the dressing over the noodles and vegetables and toss to coat. Garnish with more cilantro and green onions as desired.

   Note: Use any desired veggies you like!  You can peel them with a standard peeler, use a mandoline to get thin sheets then cut into strips or use a spiralizer for a fun change.