Description
These peanut noodles make a tasty road trip lunch on the go. Served cold they can be packed in your cooler and taken out when you’re ready to eat. Add some shredded rotisserie chicken or crispy baked tofu to round out the protein in this picnic lunch!
Ingredients
Salad Ingredients
8 ounces Chinese egg noodles
5 ounces shredded carrots
1 English cucumber, grated or diced
Half of a small red cabbage, finely chopped
⅔ cup chopped fresh cilantro
½ cup thinly-sliced green onions
¼ cup chopped peanuts
Shredded rotisserie chicken or crispy baked tofu(optional)
Sesame Peanut Sauce Ingredients
¼ cup natural peanut butter
¼ cup freshly-squeezed lime juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
Instructions
Cook the noodles according to package instructions to an al dente consistency. Drain, then rinse with cold water in a colander until the noodles are chilled.
Meanwhile, make the sesame peanut sauce. Whisk all ingredients together in a bowl until combined. Add extra soy sauce to taste, if needed. Add up to two tablespoons of water if the mixture seems too thick to drizzle.
Add noodles, carrots, cucumber, cabbage, cilantro, green onions, chicken or tofu, chopped peanuts, and sesame peanut sauce to a large mixing bowl. Toss until evenly combined.
Serve cold. For road trips, transfer to a sealed container and keep in cooler. Keep refrigerated for up to 3 days.
- Prep Time: 25 Minutes
- Cook Time: 5 Minutes
