Asian Noodle Salad with Chicken and Peanut Ginger Dressing
Asian Noodle Salad with Chicken and 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 fresh ginger, grated
- 1 tablespoon honey
- 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 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces ramen noodles, or other Asian-style noodles, seasoning packets discarded
For the Salad
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1/2 cucumber, English, thinly sliced or julienned
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup dry roasted peanuts, chopped, for garnish
- 1 tablespoon 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, grated ginger, honey, minced garlic, lime juice, and 2 tablespoons of water. Whisk until smooth. If the dressing is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency. Stir in red pepper flakes, if using. Set aside or refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 10 min
- 2
Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet or grill pan over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached.
⏱️ 15 min
- 3
Rest and Shred Chicken: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred the chicken into bite-sized pieces using two forks or slice it thinly. Set aside.
⏱️ 5 min
- 4
Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the ramen noodles (discarding seasoning packets) and cook according to package directions until al dente. Drain the noodles well and rinse with cold water to prevent them from sticking. Drain again thoroughly.
⏱️ 5 min
- 5
Assemble the Salad: In a large mixing bowl, combine the cooked and cooled noodles, shredded chicken, sliced red bell pepper, shredded carrots, julienned cucumber, sliced green onions, and chopped cilantro.
⏱️ 10 min
- 6
Dress and Serve: Pour the prepared peanut ginger dressing over the salad ingredients. Toss gently until everything is evenly coated. Garnish with chopped peanuts and sesame seeds before serving. This salad can be served immediately or chilled for later.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Noodle Salad with Chicken and 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 fresh ginger, grated
- 1 tablespoon honey
- 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 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces ramen noodles, or other Asian-style noodles, seasoning packets discarded
For the Salad
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1/2 cucumber, English, thinly sliced or julienned
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup dry roasted peanuts, chopped, for garnish
- 1 tablespoon 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, grated ginger, honey, minced garlic, lime juice, and 2 tablespoons of water. Whisk until smooth. If the dressing is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency. Stir in red pepper flakes, if using. Set aside or refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 10 min - 2
Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large skillet or grill pan over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached.
⏱️ 15 min - 3
Rest and Shred Chicken: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. Once slightly cooled, shred the chicken into bite-sized pieces using two forks or slice it thinly. Set aside.
⏱️ 5 min - 4
Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the ramen noodles (discarding seasoning packets) and cook according to package directions until al dente. Drain the noodles well and rinse with cold water to prevent them from sticking. Drain again thoroughly.
⏱️ 5 min - 5
Assemble the Salad: In a large mixing bowl, combine the cooked and cooled noodles, shredded chicken, sliced red bell pepper, shredded carrots, julienned cucumber, sliced green onions, and chopped cilantro.
⏱️ 10 min - 6
Dress and Serve: Pour the prepared peanut ginger dressing over the salad ingredients. Toss gently until everything is evenly coated. Garnish with chopped peanuts and sesame seeds before serving. This salad can be served immediately or chilled for later.
⏱️ 5 min