📖 Instructions

1. First, cook the noodles: Bring a large pot of salted water to a boil. Add the linguine noodles and cook according to package directions until al dente (usually around 8-10 minutes). Drain the noodles in a colander and rinse with cold water to stop the cooking process. Set aside.
2. While the noodles are cooking, prepare the chicken: In a medium bowl, toss the diced chicken with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. This'll give it a lil' flavor boost!. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until fully cooked and lightly browned, about 5-7 minutes. Set aside.
3. Next up, the veggies: While the chicken is cooking, prepare the vegetables. Slice the cucumber and bell pepper into thin strips. Shred the carrots and chop the scallions. Set aside.
4. Craft the peanut sauce: In a small saucepan, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. I like mine pourable, not too thick. Heat the sauce over low heat for 2-3 minutes, stirring constantly, until warmed through.
5. Assemble the salad: In a large mixing bowl, combine the cooked noodles, chicken, cucumber, bell pepper, carrots, and scallions. Pour the peanut sauce over the salad and toss well to coat everything evenly. Make sure everything is nicely combined—no one wants a bite of plain noodles!
6. Chill, or not: For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. However, you can absolutely enjoy it immediately if you're impatient (like me!).
7. Garnish and serve: Before serving, garnish with chopped peanuts and sesame seeds. If you're feeling fancy, add a sprinkle of red pepper flakes for an extra kick. This dish is a winner, seriously. I mean what's not to love, huh?