This is a re-post of one of our favorite recipes from a couple of years ago. I made it again this weekend and remembered how great it was. Definitely worth a second look! This time I used roasted chicken instead of grilled, and put the mangoes on just before serving to keep them fresh. Enjoy! — Angela M.

The other night I excitedly tried out a recipe from my new cookbook, Food & Wine’s Best of the Best. There are so many great dishes in there, but Susan Spungen’s recipe for peanut noodles with mango was just what I was looking for. Essentially it’s a bit like Asian sesame noodles, but with snap peas, cilantro, chives and cubed pieces of fresh mango. I immediately decided to adapt it just a bit, and added (Foreman) grilled chicken to make it a main course. I also used whole wheat spaghetti to up the good-for-you factor, but found I didn’t need a whole pound of noodles. The sauce required buying a few ingredients I didn’t have in my pantry, like dark sesame oil and rice vinegar, but now that I have them I will definitely make this again. The best thing about this dish is that it is even better cold. Chad was out of town, and I munched off the leftovers for a whole week. It would be a great bring-to-work lunch. Click here to see the whole recipe. Do you have a favorite dish that’s great for lunch the next day? I’d love to hear your suggestions. — Angela M.

This entry was posted on Wednesday, July 23rd, 2008 at 5:31 am and is filed under decorating. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.