Recipe of the day ....

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Peanut Noodles with Shredded Chicken and Vegetables

(For a vegetarian version  you can skip the chicken and replace them with chopped nuts, hunks of fried tofu or boiled soy beans - I try to use as much organic food as possible.) 

1. 1 pound boneless, skinless chicken breasts
2. 1/2 cup smooth natural peanut butter
3. 2 tablespoons reduced-sodium soy sauce
4. 2 teaspoons minced garlic
5. 1 1/2 teaspoons chile-garlic sauce, or to taste (Chili Garlic is a tempting blend of coarsely ground chilies and garlic. There are a few brands and should be available in most stores, perhaps in the ethnic foods section.)
6. 1 teaspoon minced fresh ginger (to store ginger once it's cut, wrap in a clean white paper towel and place in a loosely folded shut plastic bag like the kind you put loose produce in at the store. Don't seal the bag tightly.)
7. 8 ounces whole-wheat spaghetti
8. 1 (12 ounce) bag fresh vegetable medley, such as carrots, broccoli, snow peas

1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil.
Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh.
Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
Serve warm or chilled.
Yield: 6 servings