Chicken Peanut Noodle Salad

• 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