This simple, Asian flavored noodle dish is delicious for lunch the next day so make extra.
1 tablespoon sesame, peanut or safflower oil
1 pound linguine
1 pound asparagus trimmed and cut into 2 inch pieces on the diagonal
⅓ cup peanut butter
5 tablespoons rice vinegar
¼ cup tamari or fish sauce
1 teaspoon mild chili powder
1 ½ teaspoons fresh ginger minced
1 ½ tablespoons toasted sesame oil
Bring 4 quarts water to a boil in a large pot.
Pat chicken dry with paper towels. Heat oil in a large skillet over medium-high heat until just smoking. Cook chicken until it is no longer pink, about 2 minutes on each side. Add pasta to the boiling water and cook until just beginning to soften, about 8 minutes.
Add the asparagus to the pot and cook until bright green and pasta is al dente. Reserve 1 cup of the cooking water, drain pasta and asparagus and return to the pot.
Whisk the peanut butter, vinegar, tamari, chili, ginger, sesame oil, and about ½ cup of the pasta cooking water in a bowl until smooth. Add the peanut butter mixture and chicken to the pot and toss to combine, adding the reserved pasta water as needed.