Cold spaghetti and roasted chicken can be reassembled with peanut sauce that can be made ahead and stashed in the fridge for up to a week. Add crunchy carrots, broccoli, snow pea pods, peppers, cucumber—whatever you like or have on hand. Quantities are up to you.
Peanut Noodles with Chicken and Veggies
Cold cooked spaghetti or soba noodles
Chopped roasted chicken
Thinly sliced red peppers
Chopped green onion
Chopped peanuts, cashews or almonds (optional)
¼ cup peanut or almond butter
1 tbsp brown sugar or honey
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
1 tsp grated ginger
1 garlic clove, crushed
Pinch curry powder or red pepper flakes
To make peanut sauce, blend all ingredients by hand or in a food processor until smooth, adding a few spoonfuls of hot water to thin to your desired consistency. Toss to taste over cold spaghetti or soba noodles, roasted chicken and veggies, and top with cilantro and/or chopped peanuts, cashews or almonds. Serves as many as you like.