Great side dish for a tailgate.
Serves 6-8
1 # pasta, preferable linguini
1/2 cup smooth peanut butter
3 tablespoons soy sauce
3 tablespoons rice vinegar
1-3 tablespoons Sriracha (add slowly depending on how much heat you want!)
1 tablespoon sesame oil
1 tablespoon grated fresh ginger (can sub 1/2 teaspoon ground ginger)
1 chopped cucumber
1 red pepper, small thin slices, like matchsticks
1/2 cup coarsely chopped cilantro
3 scallions, chopped, for garnish
Cook pasta according to package directions, drain and rinse in cold water until completely cool.
While pasta is cooking, whisk peanut butter, soy sauce, rice vinegar, Sriracha, sesame oil, and ginger. Stir until smooth.
Toss noodles in the dressing. Then toss in the red pepper, cucumber and cilantro.
Top with the chopped scallions.
Optional: Shred the meat from one whole cooked chicken (a rotisserie chicken from the grocery store works great), and add to the noodles and vegetables.
Serves 6-8
1 # pasta, preferable linguini
1/2 cup smooth peanut butter
3 tablespoons soy sauce
3 tablespoons rice vinegar
1-3 tablespoons Sriracha (add slowly depending on how much heat you want!)
1 tablespoon sesame oil
1 tablespoon grated fresh ginger (can sub 1/2 teaspoon ground ginger)
1 chopped cucumber
1 red pepper, small thin slices, like matchsticks
1/2 cup coarsely chopped cilantro
3 scallions, chopped, for garnish
Cook pasta according to package directions, drain and rinse in cold water until completely cool.
While pasta is cooking, whisk peanut butter, soy sauce, rice vinegar, Sriracha, sesame oil, and ginger. Stir until smooth.
Toss noodles in the dressing. Then toss in the red pepper, cucumber and cilantro.
Top with the chopped scallions.
Optional: Shred the meat from one whole cooked chicken (a rotisserie chicken from the grocery store works great), and add to the noodles and vegetables.
Comments
Post a Comment