Peanut Noodle Salad
Total Time
1 hour 5 minutes
Prep Time
45 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(59)
Ingredients
6 servings
- 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
- 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 green onions, green parts only, chopped
- 1/2 cup cashews or peanuts
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Preparation
Step 1
PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
Step 2
DRESSING: 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.
Step 3
VEGGIES: Prep all your veggies and toss together in a bowl.
Step 4
CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
Step 5
NOODLES: 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).
Step 6
ASSEMBLY: 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...)
Step 7
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Chef's notes
*You can cut the carrots and peppers however you like, really. But I like to cut them so they sort of match the shape and texture of the noodles. A spiralizer, peeler, or mandoline are my favorite tools for this.
The bowls used in this post are from Target!
