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Sauce -- Add the cilantro, chicken broth, sesame oil, lime juice, soy sauce, ginger, sugar, sesame oil, pepper flakes (more or less to taste), and garlic in the food processor (or you can use a blender) and pulse until you get a fine puree.
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Set to the side.
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Chicken -- Remove the chicken from the refrigerator and cut into thin strips.
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In a medium size bowl, add 1/4-13 cup of the sauce to the chicken (just enough sauce to coat the chicken, no more) and toss well.
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Let it marinate a good 30 minutes but not more than 1 hour.
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Stir Fry -- In a large non-stick pan (non-stick really is what works best for this) add the canola oil and bring to high heat.
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Saute the chicken, including any marinade until golden brown.
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The strips will not take very long to cook.
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Once they are done, remove to a plate and cover with foil to keep warm.
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Pasta -- As you are cooking the chicken heat up the water to cook the pasta.
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A large pot of salted water.
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Cook the pasta according to pkg directions.
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Vermicelli does not take very long to cook.
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About 2 minutes before the pasta is done, add the red peppers right in the pot with the pasta.
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Cook about 2 more minutes and your pasta should be finished and the peppers lightly softened.
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Drain and set to the side in a large serving bowl.
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Don't forget to reserve about 1 cup of the pasta water.
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Finish -- To the pasta and peppers, add the chicken, scallions and red onion, a few radishes for color, not all of them and the remaining sauce and toss.
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Add a little of the pasta water to thin the sauce (optional).
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Serve -- Garnish with the remaining radishes and a squeeze of lime.
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I like to put a couple of slices on top as well.
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You can also drizzle a little sesame oil over the top if you want.
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Add a nice fruit salad for a light refreshing pasta dish.
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This is not a heavy sauce, but light and flavorful and perfect for summertime eating.
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ENJOY!
