Vermicelli with Chicken & Asparagus and Stonewall Kitchen Roasted Garlic Peanut Sauce

September 16, 2021

This peanut-y, Asian inspired noodle dish is simply amazing. Serve as a main or as a side.

Ingredients for the Noodle Salad:

• 1.5 lb boneless chicken breasts, flattened to 1/2-inch thick
• 3 tbsp sesame oil
• 1/2 lb asparagus spears, woody end trimmed and sliced in 1.5” pieces
• 1/2 cup carrots, shredded
• 2 tbsp sesame seeds, toasted
• 3/4 lb vemicilli pasta

Ingredients for the Sauce:

• 1 bottle of Stonewall Kitchen Roasted Garlic Peanut Sauce
• 1 tsp lime zest
• Juice of half a lime
• 1/4 cup minced fresh cilantro
• Whole cilantro leaves for garnish

Method:

• Place Roasted Garlic Peanut Sauce, lime juice and lime zest in a sauce pan. Place on low heat, stirring often.
• Place the sesame seeds in a small pan and toast lightly in the oven at 350°F for about 8 minutes. Watch carefully to avoid burning and then set aside.
• Place the pounded chicken breasts in a small zip lock bag. Pour in the sesame oil and coat thoroughly. In the meanwhile, bring a large pot of salted water to a boil. Heat a large sauté pan or grill pan. Add the chicken and cook until browned on each side (about 3-4 minutes per side) and remove from the heat. Tent to keep warm.
• Cook the asparagus in the boiling water and then remove with a slotted spoon.
• Bring the water back to a boil, adding additional water (if necessary) and cook pasta according to the directions. Drain.
• Add the shredded carrots and chopped cilantro to the peanut sauce. Slice the chicken into strips.
• Mix the pasta, sauce and asparagus together. Place on a large platter and lay chicken strips over the top. Garnish with sesame seeds and whole cilantro leaves and enjoy!

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