1 lb. whole wheat or regular spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)
Set water to boil and cook noodles according to package. Add sesame oil to cooked noodles and toss. Meanwhile, prepare the sauce in the food processor.
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.