Prep 30 mins
Cook 0 mins
This is a great recipe that is a hit at potlucks. This is my adaptation of an original recipe by Ming Tsai. The dressing is best made a day ahead, and is not included in the cooking time.
- 3⁄4 cup natural-style peanut butter, creamy
- 1⁄2 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons dry sherry
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon Asian chili sauce, such as sriracha
- 1 cup scallion, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 English cucumber, peeled seeded quartered lengthwise and sliced
- 1 head romaine lettuce, chopped
- 1 1⁄2 lbs boneless skinless chicken breasts, cooked chilled and diced
- 8 ounces Chinese egg noodles, also known as sticks
- toasted sesame seeds, optional for garnish
- In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
- After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
- In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.