Noodle Salad

Name: Noodle Salad
Total time: 95 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 8 ounces medium rice noodles; 4 cups bok choy ( and or cabbage, thinly sliced, or coleslaw mix); 2 cups cooked shredded chicken; 1 cup snap peas (sliced); 1 cup thinly sliced cucumber (cut into matchsticks); 1 red bell pepper (sliced); 1 carrot (julienned or shredded); ¾ cup sesame ginger dressing (or homemade dressing in the notes); ¼ cup chopped fresh cilantro; 2 g reen onions (thinly sliced); 2 tablespoons fresh lime juice; ¼ cup roasted cashews ( or almonds, toasted, for garnish)

This cold noodle salad is full of veggies and rice noodles in a tasty ginger sesame dressing.

⏱️ 95 min 🔪 Prep: 20 min 🔥 Cook: 15 min 📊 Hard ⭐ 4.9 (17) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

8 ounces medium rice noodles
4 cups bok choy ( and or cabbage, thinly sliced, or coleslaw mix)
2 cups cooked shredded chicken
1 cup snap peas (sliced)
1 cup thinly sliced cucumber (cut into matchsticks)
1 red bell pepper (sliced)
1 carrot (julienned or shredded)
¾ cup sesame ginger dressing (or homemade dressing in the notes)
¼ cup chopped fresh cilantro
2 g reen onions (thinly sliced)
2 tablespoons fresh lime juice
¼ cup roasted cashews ( or almonds, toasted, for garnish)

Steps

Cook noodles according to package directions. Drain well and rinse under cold water. Set aside.
Place noodles, bok choy, chicken, snap peas, cucumber, bell pepper, carrot, dressing, cilantro, green onions, and lime juice in a bowl. Toss well to combine.
Refrigerate 1 hour before serving. Garnish with nuts and additional cilantro if desired.