2cupsshredded rotisserie chicken(optional, but highly recommended)
1/4cuplow sodium soy sauce
½teaspoonred pepper flakes(or more if you want it more spicy)
Cook linguini noodles according to package instructions. Drain when done cooking.
While noodles are cooking whisk together in a small bowl the soy sauce, honey, sesame oil, garlic and red pepper flakes.
Pour sauce onto drained noodles and toss together. Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture and mix. Then gently stir in half of chopped cilantro, green onions and peanuts, reserving the other half for garnish. (Add the shredded rotisserie now, if using.)
Serve warm or cold and garnish with remaining cilantro, green onions and chopped peanuts.
This recipe makes about 3 to 4 servings (not huge portions). You can easily double this if you want more. Store any leftovers in the refrigerator and eat cold or reheat in the microwave and garnish with desired toppings.