This is a favorite recipe of mine that I make often, especially when I find a pack of red/yellow/orange bell peppers on sale! You can load this dish with other vegetables like zucchini, mushrooms, onion, or bok choy. It can be made into a filling meatless meal (perfect for Lent!) or add some chicken, beef, shrimp, or tofu depending on what you like best!
The recipe calls for a few dashes of sriracha to give the peanut sauce some zing. But if you’re like me, definitely drizzle some extra on top for more or a kick. (feel free to omit the sriracha if you don’t do spicy food – the sauce is still delicious without it!) Another thing I love about this meal is that you throw all of the vegetables into the pot to cook with the pasta. So simple and yay for less clean up!
Asian Pasta with Peanut Sauce
1 red, yellow, and orange bell pepper, cut into thin strips
1/2 bag of baby carrots, sliced or quartered
2 heads of broccoli (florets)
2 chicken breasts, cooked and chopped or shredded
8 oz linguine noodles
For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)
Cilantro for garnish
Sesame seeds for garnish
Puree all of the dressing ingredients (except the peanuts) in a food processor until smooth and creamy. Add the peanuts last and process until just finely chopped.
Start to cook the pasta (per the package directions) and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain everything and return it to the pot. Add the dressing and toss it all to evenly coat. Add the chicken (or other meat) and stir to incorporate. Add more sriracha if you want a spicier taste. Top individual servings with sesame seeds and fresh cilantro. Serve while hot and enjoy!
Source: Adapted from Pinch of Yum