Chinese Peanut Sauce with Noodles and Chicken

**Not Gluten Free?? Ca use regular spaghetti instead of rice noodles
**Not Dairy Free?? No change :-)
**Grain Free?? Serve with Zucchini Noodles or over stir fry vegetables
**Paleo??  Serve with Zucchini Noodles, or over stir fry vegetables, substitute soy sauce for coconut aminos, peanut butter for almond or cashew butter, use apple cider vinegar, use stevia instead of sugar

Serves: 2

Ingredients:

For the noodles
1/2 pound rice noodles (Cinderella loves Thai Kitchen Rice Noodles)
1 bunch green onions/scallions (chopped white parts only, set aside green parts for garnish )
2 Tbs sesame oil
1/2 tsp ginger powder (or 1 tsp fresh ginger root)
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup water
1 Tbs cider vinegar (or rice vinegar)
1 tsp sugar
1/4 tsp crushed red pepper flakes

For the chicken (optional)
2 chicken breasts thinly sliced (see Cinderella's post on How to Cut Thinly Sliced Chicken Breasts)
4 Tbs sesame oil
1/4 tsp ginger powder
1 tsp salt
1/2 tsp white pepper
2 Tbs soy sauce
2 tsp cider vinegar

Directions:

1. Slice chicken and put in a large bowl or gallon size Ziploc baggie
2. Pour 4 Tbs sesame oil, 1/4 tsp ginger powder, 1 tsp salt, 1/2 tsp white pepper, 2 Tbs soy sauce and 2 tsp cider vinegar on top of chicken and mix well, set aside
3. Boil a large pot of water
4. Light grill to medium/high flame
5. Cook chicken about 4 minutes on each side, when finished chop into cubes
6. While water is coming to a boil combine 2 Tbs sesame oil and chopped green onions in a skillet on a medium flame, sauté until tender about 5 minutes
7.  Add 1/2 tsp ginger powder and cook for another 2 minutes
8. Mix in 1/3 cup peanut butter, 1/4 cup soy sauce, 1/4 cup water, 1 Tbs vinegar, 1 tsp sugar and 1/4 tsp crushed red pepper flakes into skillet
9. Cook noodles according to package
10. Mix noodles in with the sauce
11. Place chicken on top of noodles
12. Garnish with green scallions if desired