Pasta is a favorite go-to main dish on busy weeknights, but instead of adding marinara or pesto, this week’s recipe for Spicy Peanut Noodles with Chicken takes it in an Asian direction.
The sauce and pasta cook at the same time, and dinner is on the table in about 20 minutes.
I use ground chicken in the recipe, but ground pork is a tasty alternative.
After it’s browned, the chicken is seasoned with green onions, garlic and ginger.
The dish gets its spice from Sriracha sauce, which is available near the Asian ingredients in most supermarkets. This hot and tangy sauce has a hint of sweetness, and I’m using it in recipes this week and next. If you follow the recipe exactly and use a tablespoon of the sauce, the dish won’t be overly spicy. Add more if you like more heat.
The sauce is completed with chicken broth, soy sauce, hoisin sauce, lime juice and peanut butter. Other nut butters can stand in for the peanut butter for those allergic to peanuts.
Pick up a fruit salad from the produce section to complete your menu.
Watch our food writer, Karin Calloway, prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.
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SPICY PEANUT NOODLES WITH CHICKEN
- 1 pound linguine noodles, cooked according to package directions
- 1 cup chicken stock
- ¼ cup regular or reduced-sodium soy sauce
- ¼ cup hoisin sauce
- Juice of 1 lime, about 1-2 tablespoons
- 1 tablespoon Sriracha or other hot sauce, or to taste
- 1 tablespoon canola oil
- 1 pound ground chicken
- ½ cup thinly sliced green onions, divided
- 1 teaspoon minced garlic (about 1 large clove)
- 2 teaspoons ginger paste (available in tubes or jars in the produce section)
- 2 tablespoons creamy peanut butter
Combine the chicken stock, soy sauce, hoisin sauce, lime juice and sriracha sauce in a bowl and set aside.
Heat the oil in a large saute pan over medium heat. Add the ground chicken and cook, breaking up the meat with a wooden spoon, until it is completely cooked with no pink remaining. Add half of the green onions along with all of the garlic and ginger and cook until fragrant, about a minute.
Add the chicken stock mixture and the peanut butter, stirring well to combine. Bring to a low boil and cook, stirring, until slightly thickened, about 3 minutes.
Place the noodles into a large bowl. Top with the sauce and toss to coat. Sprinkle with the remaining green onions and serve.
Makes about six servings.