- ¾ cup reduced-fat creamy peanut butter (we used regular creamy peanut butter)
- 3 Tbsp. water
- 3 Tbsp. lime juice
- 3 Tbsp. molasses
- 4 ½ tsp. reduced-sodium soy sauce
- 3 garlic cloves, minced
- 1 ½ tsp. rice vinegar
- 1 ½ tsp. sesame oil (we used toasted sesame oil)
- ¼ tsp. crushed red pepper flakes
- 12 oz. uncooked whole wheat spaghetti
- 2 large carrots, julienned (we used a 10 oz. bag of julienned carrots)
- 8 cups finely shredded Chinese or napa cabbage (we used napa cabbage)
- 2 cups shredded cooked chicken breast
- 2/3 cup minced fresh cilantro
- 3 Tbsp. unsalted dry roasted peanuts, chopped
- For the dressing, simply take a small mixing bowl out and combine all the dressing ingredients in it, whisking them all together until it all looks smooth. Leave the dressing off to the side for now.
- In a large saucepan cook the spaghetti based off the directions on the package they came in. During the last 2 minutes of cooking time on the spaghetti, add the carrots into the water, draining the water after the two minutes pass. Place the spaghetti and carrots in a large mixing bowl, followed by adding in the chicken and cabbage, mixing everything together so it’s all equally distributed.
- Give the dressing a quick stir before pouring it over the spaghetti mixture, tossing everything so all the components get equally coated in the dressing. Sprinkle the cilantro and peanuts on right before serving and enjoy eating this right away or stick the dish in the refrigerator so the food’s chilled before you start eating (we tried the dish both ways and they were good either room temp. or chilled).
This dish isn’t bad tasting but we think it would taste even better with some extra heat and acidity. We added some sriracha to our individual portions and the dish instantly tasted a lot better (but we’re still going to try making this again in the future and see if we can make it taste even better).
Recipe source unknown.