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Noodle Salad with Peanut Dressing

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

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.

Ingredients

Food
Amt
Units
Prep
Notes
9.5 ounce package dry udon noodles (or other noodles such as ramen, soba, or spaghetti)
dry udon noodles
9.5
ounce package
or other noodles such as ramen, soba, or spaghetti
2 medium carrots, cut into matchsticks
carrots
2
cut into matchsticks
1 medium daikon radish, cut into matchsticks
daikon radishes
1
cut into matchsticks
3 stalks celery, thinly sliced on diagonal
celery
3
stalks
thinly sliced on diagonal
1½ cup thinly sliced green cabbage (about 1/4 of a small head)
green cabbage
cup
about 1/4 of a small head
3.5 cups diced cooked chicken (about 2 breasts)
chicken
3.5
cups
about 2 breasts
⅓ cup creamy natural peanut butter (or other nut butter - including sunflower butter for nut allergies)
peanut butter
cup
or other nut butter - including sunflower butter for nut allergies
⅓ cup soy sauce
soy sauce
cup
⅓ cup rice vinegar
rice vinegar
cup
3 cloves garlic, grated
garlic
3
cloves
grated
1 tablespoons honey
honey
1
tablespoons
1 tablespoon sesame oil
sesame oil
1
tablespoon
2 tablespoons canola oil
canola oil
2
tablespoons
optional: sesame seeds (black, white, or a combination)
optional: sesame seeds
black, white, or a combination
optional: sriracha
optional: sriracha
optional: limes
optional: limes

Method

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.

Prep time
15
Cook time
30
Yields/Serves:
6