Cold Chicken Noodle Salad (Total Time: 3 hours, Prep Time: 40 minutes, Serves: 4)
Incase you haven’t been told enough times already, now is the time to get creative with what you have in your pantry! Today I found an old ramen packet (Lotus Foods Millet and Brown Rice GF Ramen) and had a pile of veggies I needed to use up because my fridge broke. It’s been getting pretty warm here, so I figured a noodle salad was the way to go. With a lot of seasoning from my pantry staples and some chicken breast that I also needed to use up ASAP, I was able to whip up this simple and satisfying meal! You could easily swap out carrots and cabbage for whatever veggies you have on hand. Edamame could be subbed in for the chicken. Soba or rice noodles could be exchanged for the ramen; you get the gist. This meal is also pretty allergen friendly. It is gluten and dairy free as it is, but it could easily be made nut-free with the use of tahini instead of peanut butter, and you could obviously remove the chicken if meat is not your thing. Enjoy!
Ingredients
Marinade and Chicken
2 chicken breasts (about 1.25 lbs)
4 tbsp rice vinegar
4 tbsp coconut aminos or soy sauce/tamari
2 tbsp sesame oil
2 tbsp maple syrup
2 tsp red miso paste
1/2 tsp garlic powder
Noodles
4 servings of dry ramen
Veggies
2 large carrots
1/2 head of purple cabbage
Sauce
1 tbsp maple syrup
3 tbsp rice vinegar
3 tbsp aminos or soy sauce/tamari
1 tbsp sesame oil
3 heaping tbsp peanut butter
Optional Toppings
Furikake, roasted peanuts or almonds, toasted sesame seeds, ginger, fresh herbs
Directions
1: Stir all of your marinade ingredients together in a bowl. Add the marinade and your chicken breasts to a large plastic bag. Lightly massage the marinade into the chicken. Seal the bag well and store it in the fridge for 2-24 hours. The longer you marinate, the more flavor your chicken will have.
2: Once your chicken is done marinating, pre-heat your oven to 375 degrees. Add your chicken breasts to a lined baking sheet. Bake for 30-35 minutes depending on how thick your chicken breasts are. Once your chicken has cooked, let it rest for a few minutes before chopping it up into 1-2 inch pieces.
3: While your chicken is cooking, start prepping your veggies. With a vegetable peeler, peel your carrot down to its core. You should end up with lots of thin carrot ribbons. Slice up your cabbage into thin, long pieces. If you have a mandolin, you can use this to shred it, if not, a sharp knife will work fine. Once all of your veggies are prepared, add them to a large bowl.
4: Start cooking your ramen noodles (without the seasoning packet). Once they have cooked, strain them and run them under cold water. Add them to your bowl of veggies.
5: In another small bowl, add the ingredients for your sauce and whisk until well combined. The sauce may appear to be broken at first, but just keep whisking. Next, add your sauce to your noodles and veggies and stir until everything is evenly coated.
6: Dish up your noodle and veggie mixture in a bowl, and top with your chopped chicken. Add any additional desired toppings, and eat up!
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