Asian-Noodle-Salad-with-Chicken-and-Grapes_v1_current

DIRECTIONS

Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain, rinse spaghetti with cold water, drain, and set aside.

Meanwhile, in a large bowl, whisk together peanut butter, soy sauce, sesame oil, ginger, sugar, garlic, and sriracha. Add the cooked spaghetti, 2-4 tablespoons of the pasta cooking water, and toss. Mix in the chicken and grapes. Top with cabbage, scallions, and peanuts, then serve.

Ingredients

1 pound spaghetti
1/2 cup smooth peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon sriracha
2 cups shredded, cooked chicken
2 cups halved red California grapes
2 cups shredded green cabbage
4 scallions, thinly sliced
1/4 cup chopped peanuts

DIRECTIONS

Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain, rinse spaghetti with cold water, drain, and set aside.

Meanwhile, in a large bowl, whisk together peanut butter, soy sauce, sesame oil, ginger, sugar, garlic, and sriracha. Add the cooked spaghetti, 2-4 tablespoons of the pasta cooking water, and toss. Mix in the chicken and grapes. Top with cabbage, scallions, and peanuts, then serve.

Notes

This recipe may support a healthy immune system.

This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving:  Calories 630; Protein 30g; Carbohydrate 79g; Fat 22g (32% Calories from Fat); Saturated Fat 4g (6% Calories from Saturated Fat); Cholesterol 35mg; Sodium 565mg; Fiber 6g.