Thai Peanut Chicken and Noodle Salad

Name: Thai Peanut Chicken and Noodle Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1.5 pound cooked chicken breast (cooked, shredded); 8 ounce spaghetti (dry); 1.5 cup shelled edamame (frozen, thawed); 3 cup red cabbage (shredded); 1.5 cup carrots (cut into matchsticks); 4 green onions (thinly sliced); 0.33 cup peanut butter (creamy); 0.25 cup soy sauce (low-sodium); 2 tablespoon honey; 2 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 tablespoon fresh ginger (peeled, grated); 3 tablespoon water (warm)

Shredded chicken and whole wheat noodles tossed with crisp purple cabbage, edamame, and carrots in a rich, savory peanut-ginger dressing.

Prep: 15 min
Cook: 8 min
Total: 23 min
Servings: 6
Cuisine: Thai
Difficulty: Easy
Cost: $3.50/serving

Dietary

Dairy-Free
High-Protein
Egg-Free
Low-Saturated-Fat

Ingredients

1.5 pound cooked chicken breast (cooked, shredded)
8 ounce spaghetti (dry)
1.5 cup shelled edamame (frozen, thawed)
3 cup red cabbage (shredded)
1.5 cup carrots (cut into matchsticks)
4 green onions (thinly sliced)
0.33 cup peanut butter (creamy)
0.25 cup soy sauce (low-sodium)
2 tablespoon honey
2 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger (peeled, grated)
3 tablespoon water (warm)

Instructions

Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions, about 8 to 9 minutes. Drain thoroughly and rinse under cold running water until completely cooled.
In a medium bowl, whisk together 1/3 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon grated fresh ginger, and 3 tablespoons warm water until smooth and pourable.
In a large mixing bowl, combine the cooled spaghetti, shredded cooked chicken breast, thawed shelled edamame, shredded red cabbage, matchstick carrots, and sliced green onions.
Pour the peanut dressing over the noodle mixture and toss thoroughly using tongs to ensure noodles and vegetables are evenly coated.
Divide evenly among 6 lunch containers and refrigerate until ready to pack.

Notes

Red cabbage stays remarkably crunchy for up to 4 days in dressing. If noodles absorb the dressing over several days, toss with a splash of water before eating.

Nutrition (per serving)

Calories: 459
Protein: 36.2 g
Carbohydrates: 51.1 g
Fat: 13.4 g
Fiber: 5.6 g
Sodium: 1359 mg
Saturated Fat: 2.4 g
Sugar: 13.1 g
Cholesterol: 73 mg