Night-Before Thai Noodles

Ingredients

• Pasta Fettuccine

  Compliments

  ⅔ cup or 85g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Peanut oil

  Salad or cooking

  ½ tbsp or 7g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Rice wine vinegar

  2 tsp or 10g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  4 cloves, minced or 12g

Directions

1. In a bowl, whisk together soy sauce, peanut oil, 2 tbsp sesame oil, rice wine vinegar, sugar, chopped scallions, ginger root, and minced garlic. Set aside.
2. Cook fettuccine according to package directions, drain, and place in a large bowl. Add the remaining 1 tbsp sesame oil, toss to coat, and refrigerate until cold, at least 15 minutes.
3. Boil peas for 1 minute, drain, and cool. Add peas and chopped red pepper to the pasta.
4. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Cook the chicken for 7-12 minutes, or until cooked through and no longer pink. Set aside.
5. Re-whisk the dressing, pour over the pasta, and toss to coat. Top with the cooked chicken.

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