About this recipe:This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or prawns for the chicken.
5 tablespoons smooth peanut butter
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon garlic-chilli sauce
1 tablespoon dark brown soft sugar, packed
1 tablespoon finely chopped fresh root ginger
1/8 teaspoon red chilli flakes
3 tablespoons chicken stock
salt and ground black pepper to taste
1 (500g) packet uncooked linguine pasta
500g cooked chicken, cut into strips
125g julienned carrot
6 spring onions, chopped
1 red pepper, seeded and cut into strips
1 celery stick, thinly sliced
25g fresh coriander leaves, chopped
75g chopped roasted peanuts, for garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:45min › Cook:10min › Ready in:55min
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chilli-garlic sauce, brown sugar, ginger, red chilli flakes and 3 tablespoons of chicken stock together in a blender or bowl of a food processer. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken stock or water.
Bring a large pot of lightly salted water to the boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
Add the chicken, carrots, spring onions, red pepper, celery and coriander to the bowl with the linguine. Pour the dressing over the pasta-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.