Thai Chicken Noodle Salad

Submitted by Jen in Victoria

"Delicious!"

 

• Ready In: 20mins
• Ingredients: 17
• Yields: 4 cups
• Serves: 2

ingredients

• 2 boneless skinless chicken breasts
• 29.58 ml cornstarch
• 9.85 ml oil
• 226.79 g rice sticks (1/4 inch noodles )
• 1 red bell pepper, thinly sliced
• 118.29 ml carrot, grated
• 78.78 ml green onion, chopped
• 78.78 ml fresh cilantro, chopped
• 44.37 ml peanut butter
• 22.18 ml hoisin sauce (optional)
• 22.18 ml lime juice
• 44.37 ml reduced sodium soy sauce
• 2 small garlic cloves, minced
• 14.79 ml fresh ginger, grated
• 29.58 ml honey
• 3.69 ml sriracha sauce
• 59.14 ml roasted peanuts

directions

1. Dice chicken and dust with cornstarch and salt to taste.
2. Heat oil in frying pan and cook chicken until cooked through, about 5 minutes.
3. Meanwhile, cook rice noodles in boiling water until tender, about 5 minutes. Rinse under cold water and drain.
4. Combine chicken, noodles and vegetables in a large bowl.
5. In a small bowl, mix peanut butter, hoisin sauce, lime juice, soy sauce, garlic, ginger, honey and sriracha; pour over salad and toss to coat.
6. Sprinkle with peanuts.