Asian Chicken Noodle Salad with Ginger-Peanut Dressing Recip

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 55 minutes

食材

2 bone-in, skin-on chicken breasts (or 2 cups of cooked shredded meat)

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

10 ounces soba noodles (or spaghetti)

1 red bell pepper, thinly sliced into bite-sized pieces

4 scallions, white and green parts, thinly sliced

1/2 cup chopped salted peanuts

1/4 cup chopped fresh cilantro

1 tablespoon sesame seeds

6 tablespoons soy sauce

3 tablespoons seasoned rice wine vinegar

2 tablespoons peanut oil

1 tablespoon Asian sesame oil

1-1/2 tablespoons creamy peanut butter

2 small garlic cloves, roughly chopped

1 tablespoon minced fresh ginger

1 tablespoon sugar

步驟

Preheat the oven to 350°F (175°C).

Place the chicken breasts on a foil lined sheet pan. Rub the skin with vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

In the meantime, bring a large pot of salted water to a boil. Cook noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.

Make the dressing by combining all ingredients in a small food processor or blender. Blitz until mixture is smooth. (Alternatively, you can whisk all the ingredients together in a medium bowl; just be sure to mince the garlic and stir until peanut butter is completely dissolved.)

Remove skin from chicken breasts and shred meat into bite-sized pieces. In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Serve immediately.

筆記

Consider subbing 1T fish sauce for 1T soy.

In lieu of red peppers, add cucumbers and carrots.

營養

• 每份大小: 4
• 卡路里: 481 kcal
• 總脂肪: 26 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 0 g
• 膽固醇: 60 mg
• 鈉: 1595 mg
• 總碳水化合物: 30 g
• 膳食纖維: 3 g
• 總糖: 7 g
• 蛋白質: 34 g