Asian chicken noodle salad (Printable Version)

Tender chicken, fresh veggies, and noodles combine under a smooth peanut-sesame dressing for a flavorful dish.

# Ingredients:

→ Peanut Salad Dressing

01 - 45 ml vegetable oil
02 - 60 ml dark sesame oil
03 - 60 ml rice wine vinegar
04 - 80 ml soy sauce
05 - 30 ml honey
06 - 2 cloves garlic, minced
07 - 5 ml fresh ginger, grated or 0.75 ml dried ginger
08 - 30 ml toasted sesame seeds, divided
09 - 120 ml creamy peanut butter

→ Asian Chicken Noodle Salad

10 - 450 g spaghetti or linguine
11 - 450 g sugar snap peas
12 - 2 red bell peppers, cored, seeded, and thinly sliced
13 - 4 green onions, sliced
14 - 300 g cooked chicken, sliced grilled or shredded rotisserie

# Steps:

01 - Combine vegetable oil, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons (30 ml) toasted sesame seeds, and peanut butter in a medium bowl. Whisk thoroughly until smooth. If the dressing is too thick, slowly add up to 60 ml water to achieve desired consistency.
02 - Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente. Drain and rinse under very cold water to halt cooking. Drain again and set aside.
03 - In a separate pot, bring salted water to a boil. Add sugar snap peas and cook for approximately 5 minutes until crisp-tender. Drain, rinse under very cold water to stop further cooking, drain again and set aside.
04 - In a large mixing bowl, combine cooked noodles, sugar snap peas, sliced red bell peppers, and green onions. Pour prepared peanut dressing over the mixture and add remaining 1 tablespoon (15 ml) toasted sesame seeds. Toss gently to combine. Top with sliced or shredded chicken, or alternatively mix chicken into the salad and toss evenly.

# Notes:

01 - To adjust dressing thickness, add water gradually, not exceeding 60 ml, to prevent dilution of flavors.