Peanut-Chicken Noodle Salad

Peanut-Chicken Noodle Salad is a dairy free salad. For $1.2 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 269 calories, 22g of protein, and 12g of fat. This recipe serves 6. 108 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 40 minutes. If you have crunchy peanut butter, skinless boneless chicken breasts, peanut oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Chilled Peanut Chicken Noodle Salad, Chicken--Cellophane Noodle Salad With Peanut Dressing, and Spicy Peanut Chicken Soba Noodle Salad.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the salad: Bring a medium pot of salted water to a boil; add the noodles and cook as the label directs. Drain, then toss with the soy sauce and sesame oil in a large bowl; cover and chill until needed. Bring a large pot of salted water to a boil. Reduce the heat to medium low, add the chicken and simmer until cooked through, about 10 minutes. Drain and shred the chicken; set aside. Heat a wok or medium skillet over medium-high heat. Cook the cashews, stirring, until browned, about 3 minutes. Let cool slightly, then place in a plastic bag and bash with a rolling pin. Make the peanut sauce: Heat the wok over high heat and add the peanut oil. Add the shallots and fry until translucent, about 45 seconds; add the peanut butter and jalapeno and stir-fry less than 1 minute. Stir in the vegetable broth and 3 tablespoons water. When the sauce starts to bubble, remove from the heat and transfer to a bowl. Season with salt. (If you like your sauce thinner, stir in a few tablespoons of water.) Assemble the salad: Divide the noodles, jalapeno, cucumber, bean sprouts, cilantro and scallion among bowls; top with the shredded chicken. Drizzle with the peanut sauce and sprinkle with the crushed cashews. Photograph by Ralph Smith

 

Step by step:

1. Make the salad: Bring a medium pot of salted water to a boil; add the noodles and cook as the label directs.

2. Drain, then toss with the soy sauce and sesame oil in a large bowl; cover and chill until needed.

3. Bring a large pot of salted water to a boil. Reduce the heat to medium low, add the chicken and simmer until cooked through, about 10 minutes.

4. Drain and shred the chicken; set aside.

5. Heat a wok or medium skillet over medium-high heat. Cook the cashews, stirring, until browned, about 3 minutes.

6. Let cool slightly, then place in a plastic bag and bash with a rolling pin.

Make the peanut sauce

1. Heat the wok over high heat and add the peanut oil.

2. Add the shallots and fry until translucent, about 45 seconds; add the peanut butter and jalapeno and stir-fry less than 1 minute. Stir in the vegetable broth and 3 tablespoons water. When the sauce starts to bubble, remove from the heat and transfer to a bowl. Season with salt. (If you like your sauce thinner, stir in a few tablespoons of water.)

3. Assemble the salad: Divide the noodles, jalapeno, cucumber, bean sprouts, cilantro and scallion among bowls; top with the shredded chicken.

4. Drizzle with the peanut sauce and sprinkle with the crushed cashews.

5. Photograph by Ralph Smith

Nutrition Information:

covered percent of daily need