Description
These cold sesame chicken noodles are loaded with crunchy veggies and tossed in a creamy peanut sauce. Perfect for a refreshing, high-protein meal.
Ingredients
Scale
- 8 oz dried udon noodles or linguine
- 2 cups cooked, shredded chicken breast
- 1 cup shredded red cabbage
- 1 large carrot, julienned or shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup thinly sliced cucumber
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- For the peanut sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons warm water (more as needed)
Instructions
- 1. Cook the noodles according to package directions until al dente. Drain, rinse under cold water, and set aside.
- 2. In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust consistency with additional warm water if needed.
- 3. In a large bowl, combine the cooked noodles, shredded chicken, red cabbage, carrot, red bell pepper, cucumber, green onions, and cilantro.
- 4. Pour the peanut sauce over the noodle mixture and toss until everything is well coated.
- 5. Garnish with chopped peanuts. Serve cold or at room temperature.
Notes
For a vegetarian version, omit the chicken and add extra tofu or edamame. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Calories: 480
- Sugar: 12 g
- Fat: 22 g
- Carbohydrates: 48 g
- Protein: 28 g