Salad Mie Kacang
Peanut Noodle Salad - veggies, chicken, brown rice noodles, and an easy homemade dressing. My favorite salad ever!
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1/2 cup canola oil
- 2 large cloves garlic, peeled
- 1/3 cup low sodium soy sauce
- 1/4 cup white distilled vinegar
- 2 tablespoons water
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon lemongrass or ginger paste
- a couple BIG squeezes of lime juice (to taste)
- 1/4 cup peanut butter
- 4 ounces brown rice noodles (affiliate link)
- 1 lb . boneless skinless chicken breasts
- 5 -6 cups baby kale or spinach
- 3 large carrots, cut into small, thin pieces*
- 3 bell peppers, cut into small, thin pieces*
- 1 cup packed cilantro leaves, chopped
- 4 g reen onions, green parts only, chopped
- 1/2 cup cashews or peanuts
Langkah-langkah
Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
Prep all your veggies and toss together in a bowl.
Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)
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