# Chicken Peanut Noodle Salad

> A free Good Gut Eats recipe for Chicken Peanut Noodle Salad, with every measurement and step.

Recipe page: https://goodguteats.com/recipes/chicken-peanut-noodle-salad/

- Makes: 6 servings, 1 bowl each
- Category: Main course
- Cuisine: Asian

Total time: ~59m.

## Nutrition

Per serving, estimated from the ingredients: 486 calories, 35 g protein, 46 g carbs, 18 g fat, 4 g fiber.

## Ingredients (for 6 servings)

- Salt
  - Tip: For the noodle water.
- 8 oz Dried Chinese Wheat Noodles
- ½ cup Creamy, unsweetened Peanut Butter
- ¼ cup Soy Sauce
- ¼ cup Rice Vinegar
- 2 tbsp Sriracha
- 1 tbsp Toasted Sesame Oil
- 1 tsp Fresh Ginger
- 2 cloves Garlic
- 2 tbsp Maple Syrup
- 2 tbsp Lime Juice
  - Tip: Juice of 1 lime.
- 4 cup Napa Chinese Cabbage
- 1 Red Bell Pepper
- 1 cup Sugar Snap Peas
- 4 Green Onion Tops
- 1 Carrots
- 1 Cucumber
- 1½ lb Chicken Thigh (Skinless)
  - Tip: Suggested prep: Asian Marinated Chicken.

Optional:

- ⅓ cup Roasted Unsalted Peanuts
- 2 tsp Fresh Cilantro
- 1 tbsp Sesame Seeds
- 1 Lime

## Steps

1. Bring a large pot of water to a rolling boil and season it with Salt. (~8m)
2. Cook 8 oz Chinese Wheat Noodles per package directions until al dente. (~6m)
3. Drain and rinse with cold water until cool to the touch. (~1m)
4. Whisk ½ C Peanut Butter, ¼ C Soy Sauce, ¼ C Rice Vinegar, 2 T Sriracha, 1 T Sesame Oil, grated 1 tsp Fresh Ginger, minced 2 cloves Garlic, 2 T Maple Syrup, and 2 T Lime Juice in a large bowl until smooth. (~3m)
5. Whisk in 1/4 cup warm water, 1 tablespoon at a time, until pourable. (~1m)
6. Scoop 1/4 cup of the dressing into a small jar and refrigerate. (~1m)
7. Thinly slice 4 C Chinese Cabbage, 1 Red Bell Pepper, 1 C Sugar Snap Peas (strings pulled first, cut on the bias), and 4 Green Onion Tops. (~3m)
8. Julienne 1 Carrots and 1 Cucumber. (~2m)
9. Add the noodles to the bowl and toss until every strand glistens. (~1m)
10. Add all the prepped veg and toss gently. (~2m)
11. Cover and chill. (~30m)
12. Top the chilled bowl with 1½ lb Chicken Thigh, cooked and sliced warm. Drizzle the reserved dressing. (~1m)

Recipes, not medical advice.