| Ingredients: |  |
| |
 |
|
|
1/4
cup low-sodium soy sauce |
|
1/4
up chicken or vegetable broth |
|
2
tablespoons peanut butter |
|
1 tablespoon
fresh lime juice |
|
1
teaspoon garlic, minced |
|
1
teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger |
|
1/2
teaspoon crushed red pepper |
|
1
1/2 cups cooked chicken, shredded or chopped |
|
1
red sweet pepper, seeded and cut into thin strips |
|
3
green onions, cut diagonally into 1/2-inch pieces |
|
1/4
cup fresh cilantro, chopped |
|
Lime wedges
for garnish
|
| Directions: |
| |
| 1. |
Cook vermicelli
according to package instructions, drain and set aside. |
| 2. |
In a medium
saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed
red pepper. Cook over medium-low heat until peanut butter is melted. |
| 3. |
Add cooked
pasta and toss to coat evenly. |
| 4. |
Stir in
cooked chicken, sweet red pepper, green onions and cilantro. |
| 5. |
Serve with
lime wedges. |
