Longevity Noodles

Peanut Sauce:

2 t. olive oil
2 T. minced onion
1 t. grated ginger
1 clove garlic, minced
1/2 can coconut milk or soy milk
1/4 c. creamy peanut butter
1 t. lemon juice

Marinade:

1 T. white wine
1 T. soy sauce
2 t. grated ginger
2 t. corn starch
1/2 t. pepper
8 oz. chicken, cut into strips

Noodles:

8 oz. thin spaghetti
1/2 c. snow peas
1/2 c. sliced carrot
1/4 t. salt
1/4 t. pepper
1/2 c. green onions
chopped cilantro

Method:

1- Sauce: Heat oil. Add onion, 1 t. ginger, and garlic, saute 5 minutes or until tender. Stir in coconut milk, peanut butter, and lemon juice. Stir until completely melted. Remove from heat.

2- Marinade: Combine all ingredients. Refrigerate 30 minutes.

3- Noodles: Cook pasta according to package directions. Set aside.

4- Heat large skillet with a little oil over med-high heat. Add chicken mixture; saute 2 minutes or until done. Add peas and carrot; saute 4 minutes. Stir in peanut sauce, salt and pepper. Add noodles. Toss well. Sprinkle with green onions and cilantro.

Wine recommendation: Chateau St. Jean Fume Blanc (herbal and limey)

Serves: 3-4