Time: 40 min.
Complexity: easily
Servings: 6

Any Asian thin wheat noodles, even instant (without seasoning), will work for this salad. Combine them with boiled chicken, fresh vegetables, and herbs in a warm peanut sauce, and you've got a perfect dish for a delicious midweek dinner.

Ingredients:

Noodle salad

• 110 g of thin Asian wheat noodles
• 1 tbsp. lightly salted soy sauce
• 1 tsp. dark sesame oil
• 2 skinless, boneless chicken breasts (about 200g each)
• 1 large handful of unsalted cashews
• 1 red jalapeño or Fresno pepper, seeded and finely chopped
• Half a cucumber, cut in half lengthwise and thinly sliced
• 1 small handful of bean sprouts
• 1 small handful chopped fresh cilantro
• 1 green onion, thinly sliced

Peanut sauce

• 1 tbsp. l. peanut butter
• 2 small shallots, finely chopped
• 3 tablespoons crunchy peanut butter
• 6 tablespoons lightly salted vegetable broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, chow mein noodles, Peanut sauce, cashew nuts, cucumbers, bean sprouts

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Preparation:

Step 1
• Salad:
  
  Bring a medium saucepan of salted water to a boil; add the noodles and cook according to package directions. Drain, then toss the noodles with soy sauce and sesame oil in a large bowl; cover and refrigerate until ready to serve.
Step 2
• Bring a large saucepan of water to a boil. Reduce heat to medium-low, add the chicken, and simmer until cooked through, about 10 minutes. Drain and thinly slice the chicken; set aside.
Step 3
• Heat a wok or medium skillet over medium-high heat. Toast the cashews, stirring, until golden brown, about 3 minutes. Let cool slightly, then transfer to a plastic bag and crush with a rolling pin.
Step 4
• Prepare peanut sauce:
  
  Heat a wok over high heat and add peanut oil. Add the shallots and cook until translucent, about 45 seconds; add the peanut butter and jalapeño and cook, stirring, for less than 1 minute. Add the vegetable broth and 3 tablespoons of water. When the sauce begins to simmer, remove from heat and transfer to a bowl. Season with salt. If you prefer a thinner sauce, add a few tablespoons of water.
Step 5
• Divide the noodles, jalapeño, cucumber, bean sprouts, cilantro, and green onions among bowls; top with shredded chicken. Drizzle with peanut sauce and sprinkle with chopped cashews.

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