Peanut Noodle Salad

As seen on

pinch of yum

Total Time

1 hour 5 minutes

Prep Time

45 mins

Cook Time

20 mins

Rating

(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

Baking Dinner Pasta Intermediate ...

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Preparation

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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...)

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!

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Peanut Noodle Salad

Ingredients

Preparation

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Chef’s notes

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