1/2 cup smooth peanut butter
1/4 cup soy suace
1/3 cup warm water
2 tbsp chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tsp red wine vinegar
1 1/2 tbsp Asian sesame oil
2 tsp honey
1 tsp red pepper flakes
1 - 1 1/2 pounds chicken
3/4 pound thin linguine
4 scallions, thinly sliced
1 red bell pepper, cored, seeded, and cut into 1/8 inch wide strips
1 yellow bell pepper, cored, seeded, and cut into 1/8 inch wide strips
3 tablespoons sesame seads
Michelle's soy marinade
1/2 cup soy sauce
1 tbsp sugar
1/2 cup chinese cooking wine (marin)
Make the Dressing:
Combine all ingredients in a blender and blend until smooth, about 2 minutes. Transfer to bowl.
Make the Noodels
Cook pasta in salted water (1 tbsp for ever 4 qts water)
Stir-Fry chicken, set aside. Let cool and tear into strips.
Stir-Fry vegtable mix, add chicken, stir-fry until done, about 2 minutes.
Mix pasta, and vegtables/chicken combination in a large bowl. Add the Sichuan dressing and continue to mix until dressing has coated everything.