chicken peanut udon noodle salad

chicken peanut udon noodle salad

Chicken Peanut Udon Noodle Salad recipe has the smooth flavors of sesame oil and peanut butter spiced up with sriracha and lime. One of the prettiest ways to eat your veggies with the bonus of it being a comfort food. You may just want to make a double batch,  you will love it that much.

• Course Asian
•  Cuisine Lunch or Dinner
•  Prep Time 10 minutes
•  Cook Time 30 minutes
•  Total Time 40 minutes
•  Servings 4 servings

 Ingredients

• 1 lb chicken breast
• salt and pepper to taste
• 8 oz package udon noodles
• 1 cup shredded red cabbage
• 1 lg yellow bell pepper *cut into strips
• 1 lg red bell pepper *cut into strip
• 1 cup carrots *either shredded or ribboned
• 1/4 cup + 1 tbsp extra virgin olive oil
• 2 tbsp sesame oil
• 2 tbsp crunchy peanut butter
• 2 tbsp srirachi
• 1 tbsp soy sauce
• 1 tbsp fish sauce *soy sauce can be substituted
• 1 lime juiced *about 2 tbsp
• 2 tbsp rice wine vinegar
• 1 inch piece of ginger *peeled and grated
• 2 lg cloves garlic *minced or crushed
• 1 bunch cilantro *chopped
• 1/4 cup chopped roasted peanuts

Instructions

1. Preheat oven to 350℉. Place chicken in baking dish. Drizzle with 1 tbsp of olive oil, reserving remaining oil for dressing. Salt and pepper to taste. Bake for 30-40 minutes or until reaching internal temp of 165℉. Let cool enough to handle and then cut into cubes.
2. While chicken is baking prepare veggies, set aside.
3. In a large mixing bowl measure oils and stir in peanut butter. Whisk in srirachi, soy sauce, fish sauce, lime juice and vinegar. Stir in garlic, ginger and cilantro.
4. Prepare noodles according to package.
5. Toss noodles with chicken, veggies and dressing. Garnish with chopped peanuts.