Use the longest noodles you can find for this recipe; the length represents a wish for a long and happy life. The Chinese show respect for their elders at celebrations by serving them extra long noodles. Remember to serve the elders first.
2 teaspoons vegetable oil
2 tablespoons minced fresh onion
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
1/2 cup soy milk
1/4 cup creamy peanut butter
1 teaspoon lemon juice
1 tablespoon dry white wine
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons cornstarch
1/2 teaspoon black pepper
8 ounces skinless, boneless chicken breast, cut into thin strips
8 ounces uncooked thin spaghetti
1/2 cup snow peas, trimmed
1/2 cup thinly sliced carrot
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup diagonally sliced green onions
How to Make It
To prepare sauce, heat oil in a small saucepan over medium-high heat. Add onion, 1 teaspoon ginger, and garlic; sauté 5 minutes or until onion is tender. Stir in soy milk, peanut butter, and juice; cook 3 minutes or until peanut butter is completely melted, stirring constantly. Remove from heat; cool completely.
To prepare marinade, combine wine, soy sauce, 2 teaspoons ginger, cornstarch, and 1/2 teaspoon black pepper in a medium bowl. Add chicken; toss to coat. Cover and marinate in refrigerator 30 minutes.
To prepare noodles, cook pasta according to package directions, omitting salt and fat. Drain and rinse. Set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes or until done. Add snow peas and carrot; sauté 4 minutes or until crisp-tender. Stir in peanut sauce, salt, and black pepper. Add noodles; toss well. Sprinkle with green onions.