Asian Noodle Salad with Chicken and a Peanut Ginger Dressing
Asian Noodle Salad with Chicken and a Peanut Ginger Dressing
Ingredients
For the Peanut Ginger Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon red pepper flakes, optional
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts
- 8 ounces ramen noodles, or vermicelli noodles, without seasoning packets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, peeled, seeded, and julienned
- 1 cup carrots, shredded
- 1 1/2 cups red cabbage, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the Peanut Ginger Dressing: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes (if using). Gradually add 2 tablespoons of water, whisking until smooth and the desired consistency is reached. Add more water if needed to thin the dressing. Set aside.
⏱️ 10 min
- 2
Cook the chicken: Pat the chicken breasts dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature of 165°F).
⏱️ 15 min
- 3
Rest and shred the chicken: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5-10 minutes. Once slightly cooled, shred the chicken using two forks or dice it into bite-sized pieces.
⏱️ 10 min
- 4
Cook the noodles: While the chicken rests, cook the ramen noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min
- 5
Assemble the salad: In a large mixing bowl, combine the cooked and cooled noodles, shredded chicken, sliced red bell pepper, julienned cucumber, shredded carrots, sliced red cabbage, and sliced green onions.
⏱️ 10 min
- 6
Dress and serve: Pour the peanut ginger dressing over the salad ingredients. Toss gently until everything is evenly coated. Stir in the fresh cilantro. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 7
Garnish and enjoy: Divide the salad among serving bowls. Garnish with chopped peanuts and sesame seeds before serving. This salad is best served chilled or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Noodle Salad with Chicken and a Peanut Ginger Dressing
For the Peanut Ginger Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon red pepper flakes, optional
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts
- 8 ounces ramen noodles, or vermicelli noodles, without seasoning packets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, peeled, seeded, and julienned
- 1 cup carrots, shredded
- 1 1/2 cups red cabbage, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the Peanut Ginger Dressing: In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes (if using). Gradually add 2 tablespoons of water, whisking until smooth and the desired consistency is reached. Add more water if needed to thin the dressing. Set aside.
⏱️ 10 min - 2
Cook the chicken: Pat the chicken breasts dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature of 165°F).
⏱️ 15 min - 3
Rest and shred the chicken: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5-10 minutes. Once slightly cooled, shred the chicken using two forks or dice it into bite-sized pieces.
⏱️ 10 min - 4
Cook the noodles: While the chicken rests, cook the ramen noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 5 min - 5
Assemble the salad: In a large mixing bowl, combine the cooked and cooled noodles, shredded chicken, sliced red bell pepper, julienned cucumber, shredded carrots, sliced red cabbage, and sliced green onions.
⏱️ 10 min - 6
Dress and serve: Pour the peanut ginger dressing over the salad ingredients. Toss gently until everything is evenly coated. Stir in the fresh cilantro. Taste and adjust seasoning if necessary.
⏱️ 5 min - 7
Garnish and enjoy: Divide the salad among serving bowls. Garnish with chopped peanuts and sesame seeds before serving. This salad is best served chilled or at room temperature.
⏱️ 5 min