Peanut Noodles with Shredded Chicken and Vegetables

Ingredients:

1 pound flank steak

3 Tbsp Filippo Berrio Regular Olive Oil

1/2 cup smooth natural peanut butter

2 Tbsp reduced-sodium soy sauce

2 tsp minced garlic

1 1/2 tsp chile-garlic sauce, or to taste  

1 tsp minced fresh ginger

8 ounces whole-wheat spaghetti

1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Tips:

Cover and refrigerate for up to two days. To serve, stir in two tablespoons warm water per portion; serve cold or reheat in microwave.

Ingredient note: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to one year in the refrigerator.

Directions:
Cook pasta according to package. In a large sauté pan add 3 Tbsp Filippo Berio olive oil over medium high heat. Saute flank steak approximately 4-5 minutes on each side until done. Remove steak to a cutting board and add vegetables to sauté pan and sauté for 2-3 minutes until tender. Remove pan from heat and add remaining ingredients. Allow to cool and slice flank steak to bite size pieces. Add steak and pasta to now cooled vegetable mixture. Toss to well coat. Serve warm or chilled.