Peanut Noodle Salad
Peanut Noodle Salad - veggies, chicken, brown rice noodles, and an easy homemade dressing. My favorite salad ever!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1/2 cup canola oil
- 2 large cloves garlic, peeled
- 1/3 cup low sodium soy sauce
- 1/4 cup white distilled vinegar
- 2 tablespoons water
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon lemongrass or ginger paste
- a couple BIG squeezes of lime juice (to taste)
- 1/4 cup peanut butter
- 4 ounces brown rice noodles (affiliate link)
- 1 lb . boneless skinless chicken breasts
- 5 -6 cups baby kale or spinach
- 3 large carrots, cut into small, thin pieces*
- 3 bell peppers, cut into small, thin pieces*
- 1 cup packed cilantro leaves, chopped
- 4 g reen onions, green parts only, chopped
- 1/2 cup cashews or peanuts
Steps
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Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
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Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
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Prep all your veggies and toss together in a bowl.
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Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
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Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
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Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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