Spicy Asian Noodle & Chicken Salad

2-4 tbsp. creamy peanut butter
¼ cup reduced-sodium soy sauce
2 tbsp. unseasoned rice vinegar
2 tbsp. chili-garlic sauce, or to taste
1 tbsp. firmly packed golden brown sugar
1 tbsp. minced peeled fresh ginger
3 tbsp. (or more) reduced-sodium chicken broth
Salt and pepper to taste
¾ lb. linguine or dried udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated
6 green onions, chopped
1 red bell pepper, cut into strips
½ cup fresh cilantro leaves

Combine 2 tbsp. peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger and 3 tbsp. broth in a food processor or blender; blend until smooth. Season dressing to taste with salt and pepper. Add additional peanut butter, if desired.

Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain, rinse with cold water to cool, and drain again. Transfer noodles to large bowl. Add chicken, carrots, green onions, bell pepper and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.