Ingredients:
6 oz. dried vermicilli
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 cup cooked chicken, cubed
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro
lime wedges for garnish
Directions
1. Cook vermicilli according to package directions. Drain and set aside.
2. In a medium sauce pan, combine soy sauce, vegetable broth, peanut butter, lime juice, ginger, and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, red pepper, green onions, and cilantro.
5. Serve with lime wedges.
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 cup cooked chicken, cubed
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro
lime wedges for garnish
Directions
1. Cook vermicilli according to package directions. Drain and set aside.
2. In a medium sauce pan, combine soy sauce, vegetable broth, peanut butter, lime juice, ginger, and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, red pepper, green onions, and cilantro.
5. Serve with lime wedges.
Source:
Carolyn Duede
