6 oz. dry rice noodles or linguine
8 oz. boneless chicken, sliced into bite-sized pieces
2 T. peanut or rice bran oil
broccoli, cut into bite-sized florets
1 red bell pepper, julienned
large handful of mung bean sprouts
1 scallion, thinly sliced
Sauce:
4 T. natural chunky peanut butter (the kind made with only peanuts and salt)
2 t. toasted sesame oil
2 t. rice wine vinegar
juice of 1 lime
1 T. soy sauce
2 cloves garlic, crushed
1 t. dried basil
½ t. red pepper flakes
dash of cayenne pepper
water to thin sauce if needed
Combine sauce ingredients and set aside. Cook noodles according to package directions.
While noodles are cooking, stir-fry chicken in oil, adding broccoli
halfway through, then
red pepper and sprouts when chicken is nearly done. When noodles are al dente, drain,
rinse with cool water, and toss with half of peanut sauce. Toss remainder of peanut sauce
with stir-fry. Serve stir-fry atop
noodles, garnishing with scallion.
Serves two.