Cold Peanut Noodle Salad with Chicken

5 minutesPrep time

18 minutesCook time

497 cal.Per serving

Ingredients for 1

Chicken breast

Instant ramen (chicken)

1 tbsp

Peanut butter

1 tsp

Soy sauce

1 tsp

Chili garlic sauce

1 tsp

Toasted sesame oil

Green onion (scallions)

1/4

Bell pepper (red)

1/4 cup

Carrots (shredded)

1/4

Red cabbage

Knife, Stovetop, Pot (small), Frying pan

Step 1
Heat a drizzle of oil on medium-high heat. Season the chicken on both sides with salt & pepper. Add the chicken to the pan & cook for 7-8 min on each side or until fully cooked.
Step 2
Meanwhile, in a small bowl, combine the sesame oil, peanut butter, soy sauce & chili garlic sauce. Mix together. Add a splash of water to loosen up the sauce if needed.
Step 3
Clean & thinly slice the red bell pepper. Shred the cabbage with a knife or peeler. Thinly slice the green onion. Add the prepped veggies & the shredded carrot to a mixing bowl.
Step 4
Cook the ramen noodles in a pot of boiling water without the seasoning packet. Cook for 3-4 min, before draining, save a few tablespoons of cooking water. Drain & rinse the noodles under cold water.
Step 5
Add the noodles to the mixing bowl with the veggies. Top with the prepared sauce & additional reserved cooking water. Stir everything together.
Step 6
Serve the noodles and top with the chicken breast. Top with chopped peanuts if you have any, enjoy!