Roast Chicken and Asian Noodles

Earlier this week, I wrote about making a roast chicken for a satisfying weekend meal.  I wrote how I used the remainder of the meat for another meal, and the remainder of the chicken after that to make chicken stock.  So resourceful, if I do say so myself...

Here is the recipe for this meal, which puts some seasonal produce to work...

Roast Chicken and Asian Noodles

• 1 cup sliced leftover roast chicken
• 1/2 lb. whole wheat spaghetti
• 8 oz. sugar snap peas
• 1 red bell pepper, thinly sliced
• 4 scallions, sliced into 1" pieces

For the sauce:

• 1/2 cup canola oil
• 2 T rice wine vinegar
• 3 T soy sauce (I like Pearl River Soy Sauce)
• 1 T + 2 tsp. dark sesame oil
• 2 tsp. honey (if you measure this in the same spoon as the sesame oil, the oil allows the honey to slide right out of the spoon)
• 1 clove garlic, minced
• 1/2 tsp. grated ginger

To finish:

• 2 T toasted sesame seeds
• 1-2 T chopped fresh parsley
• Small handful of roasted, salted peanuts

Cook the spaghetti in a large pot of salted water to package directions.  Remove spaghetti with tongs & set aside. 

Add snap peas to the water, return to a boil, and cook 3-5 minutes, until bright green and crisp tender.  Remove snap peas with a spider or slotted spoon and place in an ice bath to stop the cooking.  Drain.

To make the dressing, whick together the canola oil, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and peanut butter in a medium bowl.

Combine the spaghetti, snap peas, peppers, and scallions in serving bowl.  Pour the dressing over the mixture, bit by bit, until your liking.  You may not use all of the dressing.

Garnish with sesame seeds, parsley, and peanuts.

Serve, and enjoy!