|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 9g||30%|
|Total Sugars 11g|
|Vitamin C 20mg||100%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This light but satisfying dish is easy to make ahead—or whip up—for lunch or dinner. Think of it as a Chinese take on pasta salad. Julienned cucumber, bean sprouts, and roasted peanuts add crunchy texture to a backbone of cold noodles and shredded chicken. A homemade rice vinegar-soy sauce gives the refreshing dish a light salty-tanginess and chili-garlic kick.
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For the Noodles:
6 ounces Chinese noodles, any type
1 cooked chicken breast, shredded
1/2 cucumber, seeded and julienned
1 1/2 cups raw bean sprouts
1 scallion, chopped
1/2 cup dry roasted peanuts, coarsely chopped
1 handful cilantro, chopped
For the Sauce:
3 tablespoons soy sauce
1 tablespoon sesame oil
4 tablespoons rice vinegar
2 teaspoons sugar
4 cloves garlic, minced
2 to 3 teaspoons chili oil, or hot sauce
Salt, to taste
Whisk all the sauce ingredients together in a bowl.
Cook the noodles according to the package directions. Drain and run under cold water to stop the cooking process and cool. Make sure all water is drained. If you’re going to wait for a bit before using, toss with some oil to prevent the noodles from clumping and sticking.
Assemble all the ingredients in a large bowl: noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts and cilantro. Add the sauce and toss to thoroughly coat and combine. Serve.