| 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. |