0.0 – 0 reviews • Sauce Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- Kosher salt
- 4 ounces thin Asian wheat noodles
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 skinless, boneless chicken breasts (about 8 ounces each)
- 1 large handful unsalted cashews
- 1 red jalapeno or Fresno chile pepper, seeded and finely chopped
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1 small handful bean sprouts
- 1 small handful chopped fresh cilantro
- 1 scallion, thinly sliced
- For the peanut sauce:
- 1 tablespoon peanut oil
- 2 small shallots, finely chopped
- 3 tablespoons crunchy peanut butter
- 6 tablespoons low-sodium vegetable broth
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
277 |
| Total Fat |
12 g |
| Saturated Fat |
2 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
23 g |
| Cholesterol |
71 mg |
| Sodium |
409 mg |
