Asian Cold Noodle Salad with Chicken

Asian Cold Noodle Salad with Chicken is an easy and versatile dish - perfect for a side or main course, a quick lunch or premade dinner, or a great dish to bring to a party. I usually make a lot at a time, as it lasts about a week or so.

INGREDIENTS:

1/3 - 1/2 pack of Pad Thai Rice Noodles
1/4 cup frozen green peas
1 chicken breast (or 2 chicken tenders)
1/2 Red Bell Pepper
1/4 large white onion
1/4 cup cilantro
4-5 pieces of Broccoli
2-4 tablespoons of peanuts
2 tablespoons of peanut butter
2 tablespoons hoisin sauce
2 tablespoons coconut milk
1 tablespoon lime juice
Soy sauce (reduced sodium)
1 teaspoon brown sugar
1/2 teaspoon crushed red pepper flakes.



DIRECTIONS:

You'll want to start by marinating the chicken. You can add whatever you like, but Soy Sauce, Salt and Pepper are the must haves for this marinade.




Let the chicken marinate for at least 2 hours, or overnight if possible. Preheat your oven to 400F degrees. Wrap foil around a small baking sheet and lay your chicken on top with the marinade.

Cook for 10 minutes, then flip and cook an additional 10 minutes until the chicken is cooked through. Set aside to cool.

While your chicken is cooking is a good time to make the sauce so it has time for the flavors to combine. Simply combine 2 tablespoons of smooth peanut butter, 2 tablespoons hoisin sauce, 2 tablespoons coconut milk, 1 tablespoon lime juice, 2 tablespoons soy sauce (reduced sodium), 1 teaspoon brown sugar, and 1/2 teaspoon crushed red pepper flakes. Stir well.

Dice the onion, bell pepper and cilantro.

Next you can start on the broccoli. If you have time, quickly blanch the broccoli first - add it to boiling water for 1-2 minutes, then place in a bowl with ice water to stop it from cooking. The blanching process results in broccoli that is even greener than uncooked broccoli, and it will keep its color.

Chop the broccoli into small bite-sized bits.

Next you'll want to prepare your rice noodles.

Use 1/3-1/2 the package.

You essentially "blanch" the rice noodles the same way you did with the broccoli - but don't use the broccoli water... Use fresh boiling water and then strain the noodles, running cold water over them to stop them from cooking. You could also place the noodles in a bowl of ice water and then strain.

When your chicken has cooled, you'll want to shred it. I find two forks work perfectly for this task.

You'll also want to blanch the peas - which you can do just like the broccoli and the rice noodles. Add your cooked and cooled peas to the bowl with the rice noodles, along with the onions, bell peppers.

Also add the broccoli, cilantro and peanuts.

Add the chicken and the peanut sauce and mix well with the forks.

And voila...

Enjoy!