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Sesame Chicken Cucumber Noodle Salad

  • 12servings
  • 45minutes
  • 242calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) Chinese egg noodles or other thin noodles or pasta , fresh or dried

  2. 1 cup(s) creamy peanut butter

  3. 3/4 cup(s) rice vinegar

  4. 2 tablespoon(s) toasted sesame oil

  5. 2 tablespoon(s) Shaoxing wine or dry sherry (see Notes)

  6. 1 cup(s) thinly sliced scallions

  7. 1/4 cup(s) chopped fresh cilantro

  8. 2 tablespoon(s) naturally brewed reduced-sodium soy sauce

  9. 1 tablespoon(s) Asian chile sauce , such as sambal oelek or Sriracha (see Notes)

  10. 2 head(s) baby romaine , or 1 head regular romaine lettuce

  11. 1 1/2 pound(s) cooked boneless, skinless chicken breasts (see Tip) , sliced crosswise into 1/4-inch slices and chilled

  12. 2 medium red bell peppers , cut into 1/4-inch dice

  13. 1 large English cucumber , peeled, seeded, halved lengthwise, and cut into 1/4-inch slices

  14. Salt to taste

  15. Freshly ground pepper to taste

  16. Toasted sesame seeds for garnish (see Notes)

Instructions Jump to Ingredients ↑

  1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.

  2. Meanwhile, whisk peanut butter, vinegar, sesame oil, and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce, and hot sauce, and stir to blend.

  3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.

  4. Add the lettuce, chicken, bell peppers, and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.

  5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.

  6. Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin A (69% daily value), Vitamin C (48% dv), Folate (19% dv).

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