Last night's pasta sitting in the fridge becomes today's perfect midday meal by adding a tangy, peanut- and soy-infused sauce and a heap of fresh vegetables for some crunch.
Servings: Serves 2
Ingredients
Sauce:
  • 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
Noodles:
  • 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
Directions
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.

Get more creative lunch recipes

From the November 2008 issue of O, The Oprah Magazine

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