This salad was a bit more labor intensive than just tossing things in a bowl and adding dressing. You can cut time by prepping the chicken, dressing and the noodles ahead of time. Then just assemble the salad the night you plan on eating it.
Peanut and Lime Asian Noodle Salad
Ingredients:
For the dressing:
½ cup canola oil
1 Tbsp. Mirin
1 large cloves garlic, peeled
1/3 cup low sodium soy sauce
1/2 cup rice vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 1/2 Tbsp. lemongrass
juice of 1 1/2 limes (approx 1 1/2 Tbsp.)
¼ cup creamy peanut butter
For the salad:
8-10 ounces ramen noodles or rice noodles, cooked according to package directions, drained and cooled
Instructions:
Whisk all the dressing ingredients in a large bowl EXCEPT peanut butter. Place the chicken in a plastic bag and use about ¼ to ½ 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 and whisk, then taste and adjust. Set aside.
Prep all your vegetables and toss together in a salad bowl. Set aside.
Heat 1 Tbsp. peanut oil in a sauté pan. Add the marinated chicken for 10 minutes, or until cooked through. Rest chicken for 5-10 minutes, then add to the veggies. Return the pan to the stove and heat the other Tbsp. oil in the pan and add the noodles. Splash a little water to loosen the noodles and a little dressing and toss them around until they are soft and well seasoned. Take off heat and let cool.
Toss stir-fried noodles with the chicken and veggie mixture. Toss with dressing. Top with peanuts and cilantro. Serve warm or cold.
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