' This is the first meal made with the leftovers from the Jerk Chicken with Roasted Peppers and Pineapple recipe. I really liked it, but it could do with a bit more spice. We’ll try it again with the spicier jerk chicken, and a bit more ginger in the sauce, then move on from there.
I didn’t put in the sesame seeds or the scallions, mainly because I got distracted when cooking and completely forgot. It was still good.
Sweet and Spicy Noodles with Shredded Jerk Chicken
Serves 4
Salt
1 pound spaghetti, whole wheat or plain
1/2 cup chicken stock
A 1-inch piece of fresh ginger, peeled and grated or 1 teaspoon ground ginger
1 clove garlic, grated
3 tablespoons peanut butter
1/4 cup Tamari (dark soy sauce)
A couple dashes of hot sauce
2 tablespoons canola oil
2 tablespoons honey
cooked chicken, skin removed and meat shredded (about 2 cups)
roasted peppers and pineapple (about 2 cups)
2 cups sack slaw salad mix (shredded cabbage and carrots)
4 scallions, thinly sliced on an angle
3 tablespoons toasted sesame seeds
Place a large pot of water over high heat and bring to a boil. Once the water is boiling, add a generous amount of salt and the pasta and cook to al dente.
While the pasta is cooking, heat the chicken stock in a small saucepan. Once warm, add the ginger, garlic, peanut butter, Tamari, hot sauce, canola oil and honey and whisk to combine.
In a large bowl, combine the shredded chicken, leftover peppers, onions and pineapple and 2 cups of slaw salad mix. Reserve the rest of the slaw salad mix for the next rollover supper.
Drain the pasta and add to the bowl. Pour sauce over noodles and toss to combine. Garnish with scallions and sesame seeds.
