Peanut Chicken Noodle Salad

This dish is suitable for celiacs or those following gluten-free diets (please use Tamari or gluten-free soy sauce for the Sisters’ Satay Sauce). 

Note: This dish contains peanuts and is not suitable for those who have nut allergies.

Prep time: 15 minutes; Cook time: as per rice noodle cooking instructions; Serves: 2 

What you need:

• 1 cup Sisters’ Satay Sauce
• 1 grilled chicken breast, diced (or leftover chicken about 1 1/2 cups)
• 4 oz dry rice noodles, cooked
• 1/4 red pepper, diced
• 1/4 orange pepper, diced
• 1/2 cup sugar snap peas, sliced
• 2 mini cucumbers, thinly sliced
• 1/2 cup shredded cabbage
• 1 carrot, grated
• 1 green onion, sliced
• 1 tbsp sesame seeds, toasted
• 1 tbsp rice wine vinegar
• 1 lime, quartered
• Dry roasted peanuts, chopped (optional, but recommended, not shown)
• Cilantro (not shown)

What you do:

• Add 1 tbsp rice wine vinegar to 1 cup Sisters’ Satay Sauce, stir
• Cook rice noodles as per package instructions
• Toss cooked noodles with1/2 cup of the rice wine vinegar/satay sauce combo 

• Divide amongst 2 bowls
• Add 1/2 lime, juiced, to remaining 1/2 cup of the rice wine vinegar/satay sauce combo
• Toss chicken with 1/4 cup of the rice wine vinegar/satay sauce/lime juice combo

• Divide amongst bowls
• Divide amongst the bowls the diced red and orange peppers, cucumbers, grated carrots, sugar snap peas
• Top with 1/4 cup each shredded cabbage and divided sliced green onion
• Sprinkle toasted sesame seeds on top
• Serve with 1/4 limes

• Optional: sprinkle with chopped peanuts and cilantro (not shown)
• Use extra rice wine vinegar/satay sauce/lime juice combo to taste

• Enjoy!

• Dinner reboot!

• Peanut Chicken Noodle Salad

• Toss it up!