Spicy Peanut Noodles with Veggies and Chicken

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Dressing:
6 Tbs soy sauce
2 Tbs water
2 1/2 Tbs natural peanut butter
2 Tbs sesame oil
1 Tbs rice wine vinegar
1 Tbs minced fresh ginger
1/2 Tbs honey
2 clove garlic, minced
1 tsp sugar
1 minced serrano chile, seeds and ribs removed
1/3 cup peanuts

Salad
1 cup julienne red and yellow pepper
1 cup shredded carrots
1 cup shredded zucchini, squeezed in a paper towel to remove excess moisture
1/2 cup finely chopped broccoli
1/2 cup chopped green onions
1 cup chopped or shredded cooked chicken breast
8 oz. cooked soba noodles or linguine
2-3 Tbs minced fresh basil
2-3 Tbs minced fresh cilantro
crushed red pepper flakes, to taste

Instructions:
Spicy Peanut Noodles with Veggies and Chicken adapted from Pinch of Yum, originally from Food Nouveau
For the dressing, combine all the ingredients (except peanuts) in a food processor and puree until smooth. Add the peanuts, and pulse a few times until coarsely chopped. Season with salt or crushed red pepper flakes to taste.

In a large bowl, combine all the ingredients for the salad. Pour the dressing over the top, and toss to combine.

Before serving, top with cilantro and basil, and sprinkle with additional red pepper flakes to taste.

Slightly adapted from pink-parsley.com