• 3 Tbsp. smooth peanut butter
• 2 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• 2 tsp. toasted sesame oil or peanut oil
• 1 Tbsp. orange juice

• 2 cups cooked spaghetti (leftover un-sauced spaghetti works best, but you can use any kind of pasta)
• 1 cup cooked broccoli florets
• 1/2 cup sliced cucumber , cut into half-rounds
• 1/2 cup julienned snow peas
• 1/4 bell pepper , sliced into matchsticks
• Freshly ground black pepper
• 6 to 8 ounces grilled or roasted chicken , shredded

Note: Any combination of vegetables will do, but be sure to add something raw for crunch.

To make sauce: In a separate bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and toasted sesame or peanut oil. Then add 2 tablespoons water and orange juice to the mix.

To make noodles: Combine spaghetti with broccoli florets, cucumber, snow peas, and bell pepper; toss with sauce. Add freshly ground black pepper to taste. Top with shredded chicken. Refrigerate, or store in a cooler bag with an ice pack, until ready to serve.

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