Noodles have played an important role in the Chinese diet dating all the way back to the Han Dynasty 206 B.C. I mean, who doesn’t love noodles especially when they’re tossed with peanut butter, sesame oil, soy sauce, garlic, ginger and some chile-garlic sauce? This recipe is sweet and nutty with a nice spicy kick. It’s super easy for a weeknight because you just toss in some shredded rotisserie chicken with whatever veggies you may have on hand. I used whole wheat pasta for this dish as a healthier option but you could use whatever spaghetti or linguini you’d like. I love the texture from crunchy peanut butter but feel free to use creamy if you prefer something smoother. Omit the chile-garlic sauce when cooking for young kids. Time saving tip: Buy pre-cut and cleaned veggies from the salad bar at your local grocery store.
2 cups fresh sliced veggies, such as broccoli florets, red bell pepper and carrots
1/2 cup crunchy peanut butter
3/4 cup chicken broth
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon chile-garlic sauce
2 teaspoons minced fresh ginger
8 ounces whole-wheat spaghetti
2 cups shredded rotisserie chicken
