Salad Mie Kacang

Name: Salad Mie Kacang
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1/2 cup canola oil; 2 large cloves garlic, peeled; 1/3 cup low sodium soy sauce; 1/4 cup white distilled vinegar; 2 tablespoons water; 2 tablespoons honey; 2 tablespoons sesame oil; 1 tablespoon lemongrass or ginger paste; a couple BIG squeezes of lime juice (to taste); 1/4 cup peanut butter; 4 ounces brown rice noodles (affiliate link); 1 lb . boneless skinless chicken breasts; 5 -6 cups baby kale or spinach; 3 large carrots, cut into small, thin pieces*; 3 bell peppers, cut into small, thin pieces*; 1 cup packed cilantro leaves, chopped; 4 g reen onions, green parts only, chopped; 1/2 cup cashews or peanuts

Peanut Noodle Salad - veggies, chicken, brown rice noodles, and an easy homemade dressing. My favorite salad ever!

⏱ 65 menit 🔨 Persiapan 45mnt 🔥 Masak 20mnt 📊 Sedang 🍽 6 porsi 👁 39

Langkah-langkah

Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
Prep all your veggies and toss together in a bowl.
Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)