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Weight Watchers Chinese Noodle Salad

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Recipe from Kathy Smith

• 1 cup cooked thin spaghetti
  
• 3/4 tsp peanut oil
  
• 3 oz diced cooked chicken
  
• 1/2 garlic clove minced
  
• 1/2 cup bean sprouts
  
• 1/4 tsp each minced pared gingerroot and chinese sesame oil
  
• 1/4 cup each sliced green onions and diced red bell pepper
• dash ground red pepper
  
• 1/2 oz dry roasted peanuts
  
• 1 cup shredded lettuce
  
• 1 tbsp each water and creamy peanut butter
  
• 2 tbsp reduced-sodium soy sauce

1. In medium mixing bowl combine spaghetti, chicken, bean sprouts, green onion, bell pepper, and peanuts; set aside.
   
   
2. In blender combine remaining ingredients except lettuce and process on high speed until throughly combined.
   
   
3. Add to spaghetti mixture and toss to coat.
   
   
4. Cover and refrigerate until chilled, about 30 minutes.
   
   
5. To serve; on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.
   
   
6. Makes 2 Servings

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