Ingredients: |
Ingredients: 1 lb chicken breast cut into strips
For the MARINADE
6 Tbsp orange juice
3 Tbsp rice wine vinegar
3 Tbsp reduced-sodium soy sauce
2 Tbsp minced fresh ginger
2 cloves minced garlic
2 tsp dark sesame oil
1 ½ tsp chili paste
7 ounces uncooked spaghetti
2 tsp canola or vegetable oil, divided
1 cup shredded carrots
1 medium red bell pepper, cut into strips
½ cup sliced green onions
Salt and pepper to taste
¼ cup unsalted roasted peanuts, chopped
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Directions: |
Directions:In a small bowl combine juice, vinegar, soy sauce, ginger, garlic sesame oil, and chili paste, stirring vigorously to mix well. Then place chicken strips and ¼ cup marinade in a large plastic food bag, turning to coat. Marinate chicken in refrigerator for 1 to 2 hours. Reserve remaining marinade for dressing.
Cook spaghetti according to package directions; drain and place in large serving bowl. Add reserved marinade and toss; set aside.
Heat 1 tsp oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper, and green onions; stir fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool. (We just add it to the big bowl of noodles)
Remove chicken from marinade; discard marinade. Heat 1 tsp oil in same skillet until hot. Add the chicken; stir fry 1 to 2 minutes or until done. Season with salt and pepper, if desired. Add chicken to noodle mixture. Top with peanuts.
Other meat such as pork or beef could be substituted for chicken, if desired.
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Personal
Notes: |
Personal
Notes: This is a different recipe, and one of our favorites. Makes 4 very generous servings, and is very good leftover the next day for lunch. Editor's Note: This is titled "salad", but is very much a main dish.
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This recipe for Thai Chicken Noodle Salad is from