Noodles tossed with a colorful mix of sautéed veggies including fresh corn off the cob, sugar snap peas, roasted red peppers and carrots.
They get all dressed up in a spicy coconut milk and lime dressing. You can eat it as is or top with grilled chicken or even shrimp for a fresh and delicious lunch or dinner.
The dressing has a long list of ingredients including coconut milk, lime zest and juice, scallions, garlic, ginger, hot pepper or hot sauce, brown sugar and rice vinegar. The great thing is you toss everything into a food processor and blend.
It makes enough to feed a crowd but you’ll be happy to have the leftovers for lunch or the next night’s dinner.
The noodles are best eaten at room temperature and garnished with chopped cashews or peanuts, scallions, lime wedges and extra hot sauce.
Noodles tossed with a colorful mix of sauteed veggies including fresh corn off the cob, sugar snap peas, roasted red peppers and carrots all dressed up in a spicy coconut milk and lime dressing. You can eat it as is or top with grilled chicken or even shrimp for a fresh and delicious lunch or dinner.
- Add all the dressing ingredients to a bowl of a food processor and pulse until smooth and combined. Refrigerate.
- Whisk the coconut milk, lime and salt and pepper together in a bowl or pan big enough to hold the chicken. Add the chicken, cover and refrigerate. If you have time, let it marinate for an hour or up to a few hours.
- Cook the pasta in plenty of water to al dente. Before draining scoop out 1/3 cup of the starchy pasta water and set aside.
- While the pasta cooks heat the oil in a large frying pan over medium heat. Add the carrots, pepper and snow peas with a dash or two of salt and pepper. Cook, stirring often to your desired doneness, I cook them until fork tender because that's how my family likes them.
- Add the corn at the end and cook until heated through. Turn off the heat.
- Add the drained pasta, the pasta water you set aside earlier and all the dressing. Toss well and allow to sit while you cook the chicken. The noodles are best eaten at room temperature and will soak up the dressing as it cools. You can come back to it and toss it again.
- Cook the chicken on an outdoor grill, on a George Forman grill or in a grill pan until cooked through. Internal temperature on a meat thermometer should reach 165 - 174 degrees F. Let the chicken sit 5 minutes then slice at an angle.
- To serve, top the noodles with the chicken and sprinkle with nuts and scallions. Pass around lime wedges and hot sauce to serve.
Adapted from Mooswood Restaurant Favorites
Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved