These noodles are quick and easy to throw together in a pinch and a BIG hit in our house! The recipe comes from the Our Best Bites blog (two awesome Mormon chicks).
Boil 12 oz package linguine noodles. Meanwhile, prepare and whisk sauce ingredients in a small saucepan over medium heat.
Sauce:
1 c. chicken broth (1 tsp. chicken bullion granules + 1 c. water = broth)
6 TBSP creamy peanut butter
1-4 tsp. Sriracha chili paste (a worthy staple in our fridge; WARNING: the more you use, the hotter it gets)
3 TBSP honey
6 TBSP soy sauce
3 TBSP fresh ginger (adjust amount if powdered)
4-6 cloves garlic (use a garlic press or squish and mince with knife)
Drain aldente noodles and add sauce. Mix in some steamed vegetables (we prefer the frozen California medley - broccoli, carrots, and cauliflower). Serve in bowls as there is plenty of sauce. Slurp it up!
Completely optional garnishes include freshly chopped green onions, cilantro, and peanuts with a squeeze of lime.
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