Asian Noodle Salad
Asian Noodle Salad
Ingredients
For the Dressing
- 1/2 cup peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 inch ginger, grated
- 1 garlic, clove, minced
- 1 lime, juiced
- 1 tablespoon water, as needed to thin
For the Chicken
- 2 chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 pinch red pepper flakes, optional
For the Salad
- 8 ounces rice noodles
- 1/2 red cabbage, head, shredded
- 2 carrots, julienned or shredded
- 1 cucumber, julienned
- 3 green onions, sliced
- 1/2 cup cilantro, chopped
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the peanut butter, rice vinegar, 2 tablespoons of soy sauce, maple syrup, 1 tablespoon of sesame oil, grated ginger, minced garlic, and the juice of 1 lime. Whisk all ingredients together until thoroughly combined and smooth. If the dressing is too thick, add water gradually, 1 tablespoon at a time, until the desired pourable consistency is reached.
⏱️ 10 min
- 2
Heat a large pan or skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the sliced chicken strips to the pan and cook until they are almost cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Add 1 tablespoon of soy sauce, honey, 1 teaspoon of sesame oil, and an optional pinch of red pepper flakes to the chicken in the pan. Continue to cook, stirring occasionally, until the chicken is sticky and caramelized, about 5-8 minutes more. Remove the chicken from the pan and set it aside.
⏱️ 8 min
- 4
Cook the rice noodles according to the package instructions. This typically involves soaking them in hot water or boiling them briefly. Once cooked, drain the noodles well and rinse with cold water to prevent sticking, then drain again.
⏱️ 10 min
- 5
In a large mixing bowl, combine the cooked and drained rice noodles, shredded red cabbage, julienned carrots, julienned cucumber, sliced green onions, and chopped cilantro.
⏱️ 5 min
- 6
Add the sticky caramelized chicken to the bowl with the noodles and vegetables. Pour the prepared ginger peanut dressing generously over all the ingredients in the bowl. Toss everything together thoroughly to ensure all components are well coated with the dressing.
⏱️ 5 min
- 7
Garnish the finished salad with sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Noodle Salad
For the Dressing
- 1/2 cup peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 inch ginger, grated
- 1 garlic, clove, minced
- 1 lime, juiced
- 1 tablespoon water, as needed to thin
For the Chicken
- 2 chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 pinch red pepper flakes, optional
For the Salad
- 8 ounces rice noodles
- 1/2 red cabbage, head, shredded
- 2 carrots, julienned or shredded
- 1 cucumber, julienned
- 3 green onions, sliced
- 1/2 cup cilantro, chopped
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the peanut butter, rice vinegar, 2 tablespoons of soy sauce, maple syrup, 1 tablespoon of sesame oil, grated ginger, minced garlic, and the juice of 1 lime. Whisk all ingredients together until thoroughly combined and smooth. If the dressing is too thick, add water gradually, 1 tablespoon at a time, until the desired pourable consistency is reached.
⏱️ 10 min - 2
Heat a large pan or skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the sliced chicken strips to the pan and cook until they are almost cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Add 1 tablespoon of soy sauce, honey, 1 teaspoon of sesame oil, and an optional pinch of red pepper flakes to the chicken in the pan. Continue to cook, stirring occasionally, until the chicken is sticky and caramelized, about 5-8 minutes more. Remove the chicken from the pan and set it aside.
⏱️ 8 min - 4
Cook the rice noodles according to the package instructions. This typically involves soaking them in hot water or boiling them briefly. Once cooked, drain the noodles well and rinse with cold water to prevent sticking, then drain again.
⏱️ 10 min - 5
In a large mixing bowl, combine the cooked and drained rice noodles, shredded red cabbage, julienned carrots, julienned cucumber, sliced green onions, and chopped cilantro.
⏱️ 5 min - 6
Add the sticky caramelized chicken to the bowl with the noodles and vegetables. Pour the prepared ginger peanut dressing generously over all the ingredients in the bowl. Toss everything together thoroughly to ensure all components are well coated with the dressing.
⏱️ 5 min - 7
Garnish the finished salad with sesame seeds before serving.
⏱️ 1 min