This salad is a great recipe to make for dinner, or to have for leftovers the next day. Because it's cold and doesn't need to be reheated, so it is a great lunch-packing option. The recipe uses leftover chicken, but you can prepare protein specifically for this recipe too. If you make this at the beginning of the week, it's great for meal prepping to portion out for the week! This framework can be used as a base with different protein, vegetables, and noodles. The sauce can be adapted based on nut-butter preferences or allergy needs.
9.5 ounce package
dry udon noodles
(or other noodles such as ramen, soba, or spaghetti)
dry udon noodles
or other noodles such as ramen, soba, or spaghetti
(black, white, or a combination)
black, white, or a combination
Cook udon noodles according to package directions. Drain noodles in a colander and rinse under cool running water until noodles are no longer warm. Set aside. While noodles are cooking, make the sauce. Combine peanut butter, soy sauce, vinegar, garlic, and honey in a small box and whisk to combine. Add sesame oil and canola oil and whisk again until all of the oil is incorporated. Set aside. Combine carrots, daikon radish, celery, cabbage, and chicken in a large bowl and mix gently with clean hands. Now add the noodles to the bowl (you may need to give them another quick rinse if they've started to stick together) and gently mix them by hand with the vegetables and chicken. Pour peanut sauce over the noodle mixture and toss gently with tongs, making sure the sauce is evenly incorporated. Serve immediately with optional toppers or store in the fridge for easy no-heat lunches and dinners.