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Chinese Chicken And Noodle Salad

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  Seasoned rice vinegar 2 Tablespoon
  Reduced-sodium soy sauce 1 Tablespoon
  Low fat peanut butter 1 Tablespoon
  Packed brown sugar 1 Tablespoon
  Asian dark sesame oil 1 Teaspoon
  Minced peeled fresh ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chicken tenders 1⁄2 Pound
  Rice stick noodles 1⁄4 Pound
  Sugarsnap peas 1⁄2 Cup (8 tbs), trimmed and cut diagonally in half (Fresh)
  Cucumber 1⁄2 , peeled, seeded, and cut into thin strips
  Red bell pepper 1⁄2 , seeded and thinly sliced
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Unsalted dry roasted peanuts 1⁄4 Cup (4 tbs), coarsely chopped

1 To make the dressing, whisk together the vinegar, soy sauce, peanut butter, brown sugar, sesame oil, ginger, and garlic in a medium bowl until blended; set aside.
2 Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 8 minutes. Transfer the chicken to a cutting board; let stand about 5 minutes. With your fingers or two forks, tear the chicken into shreds; set aside.
3 Meanwhile, place the noodles in a large bowl and add enough hot water to cover; let the noodles stand until soft, about 10 minutes. Drain the noodles in a colander and transfer to a large bowl of cold water to cool. Drain again, then place in a large bowl. Add the chicken, sugar-snap peas, cucumber, bell pepper, and cilantro. Drizzle with the dressing and toss well to coat.

Recipe Summary

Side Dish
Cook Time: 
15 Minutes

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Chinese Chicken And Noodle Salad Recipe