Thai Chicken and Noodle Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe from a friend. We add more red pepper flakes for a spicier dish and extra vegetables like broccoli and snap peas. Ingredients:
6 ounces fine egg noodles |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
3 tablespoons peanut butter |
3 tablespoons low sodium soy sauce |
1 1/2 tablespoons honey |
1 1/2 teaspoons gingerroot (grated) |
1/4 teaspoon crushed red pepper flakes (optional) |
1 teaspoon vegetable oil |
2 teaspoons sesame oil |
1 1/2 red bell peppers or 1 1/2 yellow bell peppers, seeded, de-ribbed and cut into thin strips |
6 green onions, sliced diagonally |
4 boneless skinless chicken breast halves, cut into stir-fry strips |
1/4 cup cashews, coarsely chopped |
Directions:
1. Cook noodles according to package directions; drain and set aside.
2. Dressing: In a blender container, combine olive oil, vinegar, peanut butter, soy sauce, honey, gingerroot, and crushed red pepper flakes. Blend until smooth.
3. In a large skillet, heat vegetable and sesame oils over medium-high heat.
4. Add bell pepper strips and green onions; cook and stir for 1 to 2 minutes, or until onions are nearly transparent.
5. Remove vegetables from skillet. Add chicken and stir-fry for 2 to 3 minutes, or until cooked through; return vegetables to skillet and add cooked noodles.
6. Cook and stir for about 1 minute more, or until heated through. Remove from heat.
7. Pour dressing over the mixture in the skillet; toss lightly to coat.
8. Divide chicken mixture among individual dinner plates and sprinkle with cashews.
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