Peanut chicken noodle salad

Name: Peanut chicken noodle salad
Cuisine: Asian
Ingredients: 90g soba noodles (1 bundle); 1 large carrot, cut into strips or julienned; 2 Lebanese cucumbers, cut into strips of julienned; 1 small red capsicum, cut into thin strips; 1 small yellow capsicum, cut into thin strips; 1 ½ cups cooked chicken, chopped; 5 spring onion, finely sliced; 1 cup coriander leaves, roughly chopped; 1 cut mint leaves, roughly chopped; Peanut Dressing:; 1/3 cup sugar free peanut butter; 1 juicy lime, juice squeezed; 2 teaspoons maple syrup; 1 tablespoons salt reduced soy sauce or tamari; 2 teaspoons ginger, finely chopped or grated; 2 tablespoons extra virgin olive oil; Water to thin

4 steps

PACKED with goodies!!!! This lunch or dinner recipe is an absolute winner. Full of colour, flavour, texture and super healthy, give it a go and see for yourself. Oh by the way…. The peanut dressing is AMAZING!!! Recipe modified from Wholesome by Sarah

Updated at: Thu, 17 Aug 2023 04:05:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories581.4 kcal (29%)

Total Fat35.7 g (51%)

Carbs47.1 g (18%)

Sugars12.1 g (13%)

Protein25.3 g (51%)

Sodium598.9 mg (30%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

90gsoba noodles

1carrot

large, cut into strips or julienned

2Lebanese cucumbers

cut into strips of julienned

1red capsicum

small, cut into thin strips

1yellow capsicum

small, cut into thin strips

1 cupcoriander leaves

⅓ cupsugar free peanut butter

1lime

juicy, juice squeezed

2 teaspoonsmaple syrup

1 tablespoonssalt reduced soy sauce

or tamari

2 teaspoonsginger

finely chopped or grated

2 tablespoonsextra virgin olive oil

water

to thin

Instructions

Step 1

For the dressing: Mix all ingredients together in a bowl except the water. The dressing will be quite thick, gradually add a teaspoon of water at a time, then whisk and check the consistency. You want to thin it out, but not too much that it makes the salad too wet. Set aside.

Step 2

Place a medium-sized saucepan on high heat. Bring to a boil, then add the noodles and cook for no longer than 3 minutes (they become soggy if you overcook them). Drain, run under cold water and set aside.

Step 3

To assemble the salad: In a large bowl, add the cooked noodles, capsicum, cucumber, carrot, spring onion, chicken, mint and coriander. Drizzle over half the dressing and then toss through. Add more dressing little by little, until the salad is coated, but not dripping (you may have some dressing left over). You can garnish with some more fresh mint leaves before serving.

Step 4

Tip: If you have extra peanut dressing left over, store it in a screw-top jar and will last for up to 2 weeks in the fridge.