Thai Chicken and Noodle Salad

Recipe from a friend. We add more red pepper flakes for a spicier dish and extra vegetables like broccoli and snap peas.

• Ready In: 50 mins
• Serves: 6

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.