Noodle Salad with Ginger Garlic Chicken and Peanut Sauce

Mar 21, 2018 | Recipes

Noodle Salad with Ginger Garlic Chicken and Peanut Sauce

This wonderful dish is easy to make, and can be made vegan. Replace the chicken with tofu and use agave instead of the honey.  Marinade the tofu using the recipe for the chicken marinade.  Preheat the oven to 400 degrees, using a paper towel drain as much liquid as you can from the tofu. Brush the marinade on the tofu, and cook for 20 – 25 minutes.

Ingredients

  • 2 large chicken breasts cut in 1/2″ pieces
  • 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles)
  • 1 package of mixed cabbage, carrots and radish, shredded or grated
  • 1/4 cup of snap peas cut into thirds
  • 3 scallions, sliced
  • ½ bunch cilantro, chopped
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • ¼-½ cup roasted, crushed peanuts ( garnish)

Thai Peanut Sauce 

  • 3 slices ginger
  • 2 cloves garlic
  • ¼ cup peanut butter
  • 1  orange ( ¼ cup orange juice)
  • 1 med-large lime (3 tablespoon lime juice)
  • 2 tablespoons soy sauce or Trader Joes’s Coconut Aminos
  • 3 tablespoons honey or agave
  • 3 tablespoons toasted sesame oil
  • ½ -1 teaspoon cayenne pepper (I used Trader Joe’s chili lime powder)
  • ½ teaspoon salt

Chicken Marinade

  • 2 slices ginger minced
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce or Trader Joes’s Coconut Aminos
  • 1 tablespoons toasted sesame oil
  • 1 teaspoon cayenne pepper (I used Trader Joe’s chili lime powder)
  • ½ teaspoon salt

Instructions

In a medium bowl stir all the ingredients of the chicken marinade together. Add chicken coat evenly and let it marinade for 15 – 30 minutes.

Cook pasta according to directions on package. Drain and chill under cold running water.

In the meantime, blend the peanut sauce ingredients together in a blender until smooth.

Place shredded veggies, snap peas, scallions, cilantro and jalapeño in a bowl. Toss. Add the cold noodles to the bowl and toss again. Add the chicken, and pour the peanut sauce over top and toss well to combine.

Taste, adjust any salt and serve, garnish with roasted peanuts and cilantro and a lime wedge.

Serves 6 – Calories per serving: 445 – Fat: 15.8 g – Protein: 17.4 g – Carbs: 59.8 g