Recipe courtesy of Ching-He Huang
From:
Food Network Magazine
Peanut-Chicken Noodle Salad
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 41 mg
- Sodium
- 307 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 41 mg
- Sodium
- 307 mg
Ingredients
Directions
- Make the salad: Bring a medium pot of salted water to a boil; add the noodles and cook as the label directs. Drain, then toss with the soy sauce and sesame oil in a large bowl; cover and chill until needed.
- Bring a large pot of salted water to a boil. Reduce the heat to medium low, add the chicken and simmer until cooked through, about 10 minutes. Drain and shred the chicken; set aside.
- Heat a wok or medium skillet over medium-high heat. Cook the cashews, stirring, until browned, about 3 minutes. Let cool slightly, then place in a plastic bag and bash with a rolling pin.
- Make the peanut sauce: Heat the wok over high heat and add the peanut oil. Add the shallots and fry until translucent, about 45 seconds; add the peanut butter and jalapeno and stir-fry less than 1 minute. Stir in the vegetable broth and 3 tablespoons water. When the sauce starts to bubble, remove from the heat and transfer to a bowl. Season with salt. (If you like your sauce thinner, stir in a few tablespoons of water.)
- Assemble the salad: Divide the noodles, jalapeno, cucumber, bean sprouts, cilantro and scallion among bowls; top with the shredded chicken. Drizzle with the peanut sauce and sprinkle with the crushed cashews.
