Thai Peanut Chicken Noodles

Steps

1. Cut the chicken tender loins into long strips.
2. In a bowl, mix the chicken with sesame oil, salt, black pepper, chopped cilantro, grated fresh ginger, and garlic cloves. Mix well, cover, and refrigerate for at least an hour while marinating.
3. Cook 12 oz of pasta (spaghetti, fettuccini, or linguine) according to package directions. Once cooked, drain it and shock it with cold water to stop the cooking process.
4. In a bowl, mix half a cup of soy sauce and two tablespoons of rice vinegar. Set aside.
5. Add half a tablespoon of sesame oil into a pan over medium heat.
6. Add the cut carrots and snow peas to the pan and stir-fry for about 2 minutes.
7. Add the chopped garlic cloves and grated fresh ginger to the pan. Stir-fry for another five to six minutes, stirring often.
8. Return the marinated chicken to the pan with the vegetables.
9. Add the cooked pasta to the pan with the chicken and vegetables. Toss everything together to mix well.
10. Pour in the prepared sauce (soy sauce and rice vinegar mixture). Mix thoroughly until all the pasta and ingredients are coated in the peanut sauce.
11. Let the dish cook for a couple more minutes, then serve.