Name: Spicy Asian Noodle and Chicken Salad
Yield: Makes 4 main-course or 8 side-dish servings
Ingredients: 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground); 1/4 cup soy sauce; 2 tablespoons unseasoned rice vinegar; 2 tablespoons chili-garlic sauce; 1 tablespoon (packed) golden brown sugar; 1 tablespoon minced peeled fresh ginger; 3 tablespoons (or more) low-salt chicken broth; 3/4 pound linguine or dried chow mein udon noodles; 4 cups thinly sliced cooked chicken, cut into strips; 2 large carrots, coarsely grated (about 1 1/4 cups); 6 green onions, chopped; 1 red bell pepper, cut into matchstick-size strips; 1/2 cup fresh cilantro leaves

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Spicy Asian Noodle and Chicken SaladScott Peterson

Pam Norby of Amery, Wisconsin, writes: "I'm originally from California, but my husband and I moved to Wisconsin so we could live in the country. We raise animals and grow most of our own fruits and vegetables. I like being able to just walk outside and pick fresh ingredients that don't take a lot of time to prepare. Serious grocery shopping is a long drive away, but thanks to the Internet, I can order just about any specialty food I want."

Thin slices of cooked roast beef can stand in for the chicken.

Recipe notes

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