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+ servings

Chicken Peanut Udon Noodle Salad

A flavorful cold Asian pasta salad, full of veggies and perfect for quick easy lunches. Warning: you may want to make a double batch. It is that good!
Course Asian
Cuisine Lunch or Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 574kcal
Author Heather


  • 1 lb chicken breast
  • salt and pepper to taste
  • 8 oz package udon noodles
  • 1 cup shredded red cabbage
  • 1 lg yellow bell pepper *cut into strips
  • 1 lg red bell pepper *cut into strips
  • 1 cup carrots *either shredded or ribboned *either shredded or ribboned
  • 5 tbsp extra virgin olive oil
  • 2 tbsp sesame oil
  • 2 tbsp crunchy peanut butter
  • 2 tbsp srirachi
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce *soy sauce can be substituted
  • 1 lime juiced *about 2 tbsp
  • 2 tbsp rice wine vinegar
  • 1 inch piece of ginger *peeled and grated
  • 3 lg cloves garlic *minced or crushed
  • 1 bunch cilantro *chopped
  • 1/4 cup chopped roasted peanuts


  • Preheat oven to 350℉. Place chicken in baking dish. Drizzle with 1 tbsp of olive oil, reserving remaining oil for dressing. Salt and pepper to taste. Bake for 30-40 minutes or until reaching internal temp of 165℉. Let cool enough to handle and then cut into cubes.
  • While chicken is baking prepare veggies, set aside.
  • In a large mixing bowl measure oils and stir in peanut butter. Whisk in srirachi, soy sauce, fish sauce, lime juice and vinegar. Stir in garlic, ginger and cilantro.
  • Prepare noodles according to package.
  • Toss noodles with chicken, veggies and dressing. Garnish with chopped peanuts.


*Please use as many organic ingredients as possible.*


Calories: 574kcal | Carbohydrates: 29g | Protein: 34g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1260mg | Potassium: 872mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6754IU | Vitamin C: 116mg | Calcium: 43mg | Iron: 2mg