Recipe by SharonChen
This is a simple, quick, and healthy lunch recipe, especially during summer time. For vegetarians, switch the chicken strips with lettuce, extra firm tofu or finely chopped green onion, etc. Pour some peanut butter sauce on your choice. It can't go wrong!
Top Review by Debbwl
Double Yum!! I loved the light clean flavors of this Shanghai noodle salad. This recipe makes a big serving as DH and I actually shared a plate and were both satisfied without being stuffed. I did forget to sprinkle sesame seeds on top. Would recommend putting (divided) after the sesame oil in the list of ingredients as the directions state add sesame oil so I used both teaspoons and when I got down to step 4 it said use 1 teaspoon sesame oil (oops ). I loved that you reminded cooks to work wisely and cut veggies while the chicken cooled. Thanks so much for the fantastic post.
- 1 bunch thin rice noodles or 2 ounces rice noodles
- 2 ounces chicken breasts
- 1⁄3 cup baby carrots, cut into strips
- 1⁄3 cup cucumber, cut into strips
- sesame seeds
- sriracha sauce (optional)
For the peanut butter sauce
- 1 tablespoon peanut butter
- 2 tablespoons milk
- 2 teaspoons low sodium soy sauce
- 1⁄2 teaspoon balsamic vinegar
- 1 teaspoon brown sugar
- 2 teaspoons sesame oil
- 1⁄4 ounce fresh ginger, minced
Directions See How It's Made
- For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
- In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
- Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
- Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
- Gently tear the cooled chicken into strips by following the meat grid.
- Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!