Sweet and Spicy Sesame Noodles

Growing up I thought that leftovers were those cold things that sat in the fridge until Dad had them for lunch. Fast forward a few years, I'm married and now when I cook for our family of three it usually makes leftovers. And because Dad isn't here to eat them, I have faced my fears and come to realize that leftovers can be wonderful wonderful things.

Like this recipe! It is delightful as leftovers and it uses the leftover bits from other recipes (Slow Cooker Jerk Chicken and Roasted Vegetables and Pineapple) in a new and delicious way!

Sweet and Spicy Sesame Noodles
Nutritional Information 

1 pound spaghetti noodles
1/2 cup chicken stock
1 teaspoon ground ginger
1 garlic clove, grated
3 tablespoons peanut butter (we prefer chunky)
1/4 cup soy sauce
hot sauce, a couple of dashes
2 tablespoons canola oil
2 tablespoons honey
2 cups shredded chicken (recommend Slow Cooker Jerk Chicken)
2 cups roasted vegetables and pineapple
2 cups shredded cabbage
4 scallions, thinly sliced 
3 tablespoons toasted sesame seeds, optional

Directions-
1. Place a large pot of water over high heat and bring to a boil. Once the water is boiling, add a generous amount of salt, then pasta, and cook al dente.
2. While the pasta is cooking, heat the chicken stock in a small saucepan. Once warm, add the ginger, garlic, peanut butter, soy sauce, hot sauce, canola oil, and honey. Whisk over heat until combined. Remove from heat.
3.  Assemble dish by layering pasta, shredded chicken, roasted vegetables and pineapple, shredded cabbage, scallions, and sesame seeds. Top with warm sweet and spicy sauce.

Notes-
-This makes more than my family can eat in one meal and so we keep each part separate as we assemble our plates. (This makes leftovers easier when the sauce doesn't make everything soggy.) However, you can mix everything together in a large bowl and serve as well.
-Substitute vegetable for chicken stock and leave out the shredded chicken for a vegetarian option.