This Asian Noodle Salad with Chicken and Grapes combines savory and sweet with the addition of succulent California grapes.
Recipe and photo shared by our friends at the California Table Grape Commission.
Cook Time
15
minute
Prep Time
15
minute
Serving
6
Ingredients
- spaghetti
- smooth peanut butter
- reduced-sodium soy sauce
- sesame oil
- finely grated fresh ginger
- sugar
- garlic clove, minced
- sriracha
- shredded, cooked chicken
- halved red California grapes
- shredded green cabbage
- scallions, thinly sliced
- chopped peanuts
Steps
Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain, rinse spaghetti with cold water, drain, and set aside.
Meanwhile, in a large bowl, whisk together peanut butter, soy sauce, sesame oil, ginger, sugar, garlic, and sriracha. Add the cooked spaghetti, 2-4 tablespoons of the pasta cooking water, and toss. Mix in the chicken and grapes.
Top with cabbage, scallions, and peanuts, then serve.
