Peanut Noodle Salad

Nguyên liệu

• 1/2 cup canola oil
• 2 large cloves garlic, peeled
• 1/3 cup low sodium soy sauce
• 1/4 cup white distilled vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon lemongrass or ginger paste
• a couple BIG squeezes of lime juice (to taste)
• 1/4 cup peanut butter
• 4 ounces brown rice noodles (affiliate link)
• 1 lb. boneless skinless chicken breasts
• 5-6 cups baby kale or spinach
• 3 large carrots, cut into small, thin pieces*
• 3 bell peppers, cut into small, thin pieces*
• 1 cup packed cilantro leaves, chopped
• 4 green onions, green parts only, chopped
• 1/2 cup cashews or peanuts

Cách làm

1. 1

   Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.

2. 2

   Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.

3. 3

   Prep all your veggies and toss together in a bowl.

4. 4

   Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.

5. 5

   Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).

6. 6

   Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)