9 ounces Asian-style noodles (can use linguine, but the Asian are good. And FYI, they were sold in a two-pound package for $3, so not that different in price from regular pasta)
1 1/2 c. snow peas
1/4 c. cilantro, chopped
Chicken marinade:
1/3 c. vinegar (rice or regular)
3 T. honey
2 T. peanut butter (chunky or reg)
2 T. soy sauce
2 T. canola oil
1 T. sesame oil
2 cloves garlic, finely chopped
1/2 t. red pepper, crushed
1/4 t. ginger, ground
Combined all marinade ingredients. Set aside one-fourth of this in another bowl. Using the remaining, marinate the chicken overnight or at least 30 minutes.
Remove chicken and discard marinade. In a large skillet or wok, cook chicken for 6-10 minutes over high heat until cooked thoroughly. Set aside.
Cook noodles according to package directions (the Asian took only 5-6 minutes). Add snow peas during last three minutes of cooking noodles. Rinse noodles and peas with cold water; drain. Place in large bowl; add cooked chicken and marinade which was set aside. Toss gently to coat. Sprinkle with cilantro.
Serves 5-6.
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