I got this off my google reader – from A Year in the Kitchen – OMG, it was so good! I added Rotesserie chicken to it, served it at room temperature, and it was the perfect dinner! I also had leftovers for lunch, heated it up , and it was good hot too! This would also be a great new look to your average pasta salad at picnics! I added some things to it from the original recipe.
Coco Peanut Noodle Salad June 9, 2009
12 oz. whole grain linguine
1 rotesserie chicken breast chopped
8 oz. snow peas, roughly chopped
1 red bell pepper, sliced
2 c. shredded cabbage
1 c. shredded carrots
4 scallions, sliced
Sesame seeds, for garnish
1/2 c. light coconut milk
1/2 c. creamy peanut butter
1/3 c. light soy sauce
2 tbsp. rice wine vinegar
1 tbsp. light brown sugar
1 tbsp. Thai chile paste
Juice of 1 lime
1 garlic clove, grated
1 tsp ginger , grated
In a large bowl, whisk together sauce ingredients.
Cook noodles accoring to package.
Add noodles, chicken, snap peas, bell pepper, carrots and cabbage to mixing bowl.
Toss to coat everything in sauce.
Top with sesame seeds and scallions.