1. Bring a large pot of water to boil, salt it, add the pasta an cook until al dente, drain. 2. Meanwhile, in a soup pot, heat the oil over med heat. 3. Add the chicken and garlic and cook, stirring until the chicken is opaque, about 5 minutes. 4. Transfer to a plate. 5. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. 6. Increase the heat to med high and whisk in the chicken broth; add the ginger. 7. Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes. 8. Return the chicken to the pot and stir in the apple juice. 9. Divide the pasta among 4 bowls. 10. Ladle the soup over the pasta. 11. Top with bean sprouts, peanuts, scallions and cilantro. 12. Serve with lime wedges! ---------------------------------------------------------------------------
Nutrition
Ingredients
