Asian-Style Noodle Salad

- 1/2 lb whole-grain linguine (250 g)
- 1/2 cup chunky-style light peanut butter (125 mL)
- 1 Tbsp canola oil (15 mL)
- 2 Tbsp sodium reduced soy sauce (30 mL)
- 1 Tbsp fresh gingerroot (15 mL)
- 1/8 tsp cayenne pepper (0.5 mL)
- 2 garlic cloves, crushed (2)
- 1/4- 1/2 cup sodium reduced chicken broth, warmed (60-125 mL)
- 1 medium pepper, diced into 1 cm pieces (1)
- 1 cup cooked pork or chicken, diced (250 mL)
- 3 green onions or scallions, sliced thinly on diagonal (3)
- 2 Tbsp sesame seeds for garnish (30 mL)
1. To prepare noodles, bring 2 litres of water to a boil in a large pot set over high heat. Stir in noodles and cook until al dente – slightly firm to the bite.
2. Drain the noodles in a colander under cold running water. Transfer the noodles to a medium-sized bowl and reserve until ready to use.
3. To make sauce: Combine peanut butter and canola oil, blend well. Whisk in the soy sauce, gingerroot, cayenne pepper, garlic and stock. Pour sauce over noodles.
4. Add red pepper and meat. Toss. Sprinkle with green onions and sesame seeds.
Chef’s tip: Toasted sesame seeds are easy to make and add a delicious, nutty flavour. To toast seeds stovetop, use a wide frying pan over medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant; store in a covered jar at room temperature.

Nutrition Tip: Adding fresh ingredients, such as gingerroot and garlic, helps add flavour without adding sodium.