Thai Chicken and Noodle Salad

Name: Thai Chicken and Noodle Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 6 ounces fine egg noodles; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 3 tablespoons peanut butter; 3 tablespoons low sodium soy sauce; 1 1/2 tablespoons honey; 1 1/2 teaspoons gingerroot (grated); 1/4 teaspoon crushed red pepper flakes (optional); 1 teaspoon vegetable oil; 2 teaspoons sesame oil; 1 1/2 red bell peppers or 1 1/2 yellow bell peppers, seeded, de-ribbed and cut into thin strips; 6 green onions, sliced diagonally; 4 boneless skinless chicken breast halves, cut into stir-fry strips; 1/4 cup cashews, coarsely chopped

Submitted by stacylu

"Recipe from a friend. We add more red pepper flakes for a spicier dish and extra vegetables like broccoli and snap peas."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 6

ingredients

6 ounces fine egg noodles
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons peanut butter
3 tablespoons low sodium soy sauce
1 ¹⁄₂ tablespoons honey
1 ¹⁄₂ teaspoons gingerroot (grated)
¹⁄₄ teaspoon crushed red pepper flakes (optional)
1 teaspoon vegetable oil
2 teaspoons sesame oil
1 ¹⁄₂ red bell peppers or 1 1/2 yellow bell peppers, seeded, de-ribbed and cut into thin strips
6 green onions, sliced diagonally
4 boneless skinless chicken breast halves, cut into stir-fry strips
¹⁄₄ cup cashews, coarsely chopped

directions

Cook noodles according to package directions; drain and set aside.
Dressing: In a blender container, combine olive oil, vinegar, peanut butter, soy sauce, honey, gingerroot, and crushed red pepper flakes. Blend until smooth.
In a large skillet, heat vegetable and sesame oils over medium-high heat.
Add bell pepper strips and green onions; cook and stir for 1 to 2 minutes, or until onions are nearly transparent.
Remove vegetables from skillet. Add chicken and stir-fry for 2 to 3 minutes, or until cooked through; return vegetables to skillet and add cooked noodles.
Cook and stir for about 1 minute more, or until heated through. Remove from heat.
Pour dressing over the mixture in the skillet; toss lightly to coat.
Divide chicken mixture among individual dinner plates and sprinkle with cashews.