For the past couple months, I’ve been trying to be better about weekly meal planning. My strategy is to cook something hearty that will have plenty of leftovers on Sunday and make one large grain or noodle salad that will last for a few lunches - then fill in the gaps with family recipe staples (which may or may not be frozen pizza.)
I am currently loving this Asian noodle salad. It has plenty of chicken which boosts the protein content and makes me feel like it’s a decent meal on its own. It also works great as a side. Top with a little sriracha if you like it extra spicy!
I hope you give it a try…
Asian Noodle Salad Inspired by “Asian Chicken Noodle Salad with Ginger-Peanut Dressing Recipe” by Once Upon A Chef Prep time: 60 minutes
Chicken: 2 chicken breasts (I prefer bone-in, skin on) canola or vegetable oil salt and pepper
Salad 10 ounces soba noodles (or spaghetti or vermicelli) 1 red bell pepper, sliced thin and cut into 1” pieces 1 carrot, julienned 1/2 jalapeno, seeded and minced *omit if you do not like spicy 4 green onions, sliced thin ½ cup salted peanuts, chopped ½ cup cilantro, chopped 1 tablespoon sesame seeds
Cover the chicken with oil and sprinkle liberally with salt and pepper. Cook the chicken breasts in a 350 degree oven until the thickest part measures 165 degrees F (around 30-40 minutes.)
After chicken is cooked, place in a covered dish in the fridge to cool quickly. Cook noodles according to package directions. Immediately drain and rinse noodles (well!) in cold water to stop the cooking process.
Make the dressing. Combine all the ingredients in a dish, blender or food processor (or my favorite, a canning jar.) If you use a blender or a food processor, pulse until everything is smooth. If you use a bowl or a canning jar, whisk until peanut butter and sugar are completely dissolved.)
Shred the chicken into bite size pieces (if you used skin-on chicken, remove the skin.) In a large bowl combine the chicken with the noodles and the rest of the salad ingredients and toss with the dressing.
Serve immediately or keep in the refrigerator covered for 3-5 days.