I adore this recipe for many reasons, but the biggest one is that this dish is served at room temperature. It’s the perfect meal to pack when you won’t have access to a refrigerator, otherwise just make a note to yourself to take it out of the fridge about a half hour before you are ready to eat. One batch is enough for three nicely sized lunch portions. I recommend packing a snack veggie such as a diced pepper or cucumber slices as well.
Chicken Asian Noodle Salad
2 tsp sesame oil
1 garlic clove, finely chopped
2 tsp finely chopped ginger
1/2 cup natural chunky peanut butter
4 Tbsp low-sodium soy sauce
2 Tbsp hoisin sauce
2 Tbsp brown sugar
2 Tbsp rice vinegar
1 tsp Asian chili paste (to taste)
6 ounces cooked spaghetti
1/2 cup sliced scallions
1 cup shredded cooked chicken
1/2 cup shredded carrots
In a small saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring, until just soft (about one minute). Add 1/3 cup of water, peanut butter, soy sauce, hoisin, sugar, vinegar and chili paste; cook, stirring often, until the sauce is thick (about four minutes). Toss in the noodles, scallions, chicken and carrots; serve at room temperature.
