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Spicy Chicken & Noodles

Source of Recipe

by Laurel, from Wandering & Feasting: A Washington Cookbook by Mary Houser Caditz


Recipe Introduction

Spicy Chicken and Noodles with Eric’s Peanut Sauce

List of Ingredients

12 ounces linguine or spaghetti
1 egg white
1 tablespoon cornstarch
2 boneless, skinless chicken breasts, sliced into strips
4 tablespoons vegetable oil
1 tablespoon dry red pepper flakes
½ red pepper, cut in thin strips
4 scallions, thinly sliced, divided
1 cup dry-roasted peanuts, divided

Peanut Sauce:
1/3 cup hot water
1/3 cup smooth peanut butter
2 teaspoons soy sauce
2 teaspoons rice or white wine vinegar
2 cloves garlic, minced
1 teaspoon granulated sugar
¼ teaspoon dry red pepper flakes


Recipe

Make Peanut Sauce:
Blend together hot water and peanut butter in a small bowl. Stir in soy sauce, vinegar, garlic, sugar, and ¼ teaspoon red pepper flakes. Set aside.

Cook pasta in stock pot in boiling water (with salt) until tender, but still firm, according to directions on package. Drain and place in large serving bowl. Stir peanut sauce again and add to noodles. Cover with vented foil to keep warm.

Meanwhile, whisk together egg white and cornstarch in bowl and add chicken strips to coat. Heat oil in wok or skillet over high heat. Add 1 tablespoon red pepper flakes and stir-fry for 10 seconds; add chicken strips and stir-fry for about 2 minutes; add red pepper strips and continue cooking until chicken is cooked, about 5 minutes. Add chicken strips and peppers to noodles, then add half the scallions and half the peanuts. Mix together. Sprinkle remaining scallions and peanuts on top. Serve.