Sriracha Noodle Bowls
Ingredients
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/4 cup sriracha
- 1/4 tsp garlic powder
- 2 tsps sesame oil
- 8 oz linguine
- 12 oz frozen veggies I like a mix of broccoli, carrots, snap peas, and water chestnuts
- 2 1/2 cups cooked chicken
- chopped cilantro optional
Instructions
- Cook the linguine according to package instructions. Drain and rinse with cool water to stop the pasta from cooking and to prevent it from sticking together.
- While the pasta is cooking whisk together the peanut butter, soy sauce, vinegar, sriracha, garlic powder, and sesame oil. Set aside.
- Spray the pot you used to cook the linguine with cooking spray and put over low heat. Add the frozen vegetables, stirring occasionally until they are almost thawed, then add in the chicken and the linguine. Pour the sauce over the mixture and toss to combine.
Notes
This recipe can be served warm immediately or makes for great leftovers. If you want to loosen up the noodles a little bit out of the refrigerator, add warm water a tablespoon at a time until they start to loosen up.