Warm Brown Rice Noodles with Sesame Sauce and Chicken
2 T soy sauce (reduced sodium preferred)
2-3 T rice vinegar
1/2 tsp dried red pepper flakes (or to taste)
1/2 cup crunchy peanut butter (natural style is best)
1 T sesame oil
1 t peeled and grated fresh ginger root (or leave in whole chunk and remove prior to serving)
1/2 low sodium chicken broth
1 lb Brown Rice Linguine or Fettucine
4 chopped scallions
1 cooked chicken breast (about 8 oz), chopped into bite sized pieces
Combine all the ingredients except the pasta, chicken and scallions in a saucepan, heat until simmering, stirring well until smooth and slightly thick. Let cool slightly
Cook the noodles according to package directions. Drain noodles and toss with the sauce along with the chicken and the scallions. If sauce has become a bit thick, thin it with warm water.
Serve warm or at room temperature. Serves 6-8
If a gluten free version is preferred, use gluten free soy sauce.