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Recipe Summary

prep:
15 mins
cook:
10 mins
Servings:
4
Yield:
6 cups
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Ingredients

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Directions

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  • Cook linguine following package directions. Drain and rinse under cold water.

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  • Mix together the soy sauce, lemon juice and cornstarch. In a medium-size saucepan, combine peanut butter, garlic, sugar, red pepper flakes and 1/2 cup hot water. Whisk in the soy sauce mixture and bring to a simmer. Whisk until smooth. Remove from heat; stir in the sesame oil.

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  • In a large bowl, toss together linguine, chicken and peanut butter mixture. Scatter cucumber and bean sprouts over the top and serve at room temperature.

Nutrition Facts

487 calories; total fat 11g; saturated fat 2g; cholesterol 66mg; sodium 547mg; carbohydrates 56g; fiber 4g; protein 40g.

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