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

Cook Time 30

Total Time 40

Servings servings

Calories 574kcal

Author Heather

Ingredients

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

Instructions

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.

Notes

*Please use as many organic ingredients as possible.*

Nutrition