Thai Noodle Chopped Salad with Peanut Sauce
{Original post published May 27, 2020}
If you’re looking for a crowd pleaser to bring to your next socially distanced picnic in the park- this is it! It makes an enormous amount (which I love for leftovers) and it holds up well with travel. And if you’re more inclined towards plant based fare, you can easily leave out the chicken and serve it as a fully vegan dish. It’s also gluten free (as long as you use tamari, not soy sauce) and dairy free. A treat for everyone! :)
Thai Noodle Chopped Salad (for a crowd!)- Makes 6-8 servings
2 chicken breasts (optional)
1/2 pack virmicelli rice noodles, broken in half for smaller noodles
1 cup shelled, steamed edamame beans
1 bag pre-cut coleslaw (or around 4 cups shredded cabbage)
1 head romaine lettuce
2 large carrots
1 red bell pepper
A few handfuls of snap peas
1/2 bunch cilantro
Sesame seeds for garnish (optional)
Dressing:
1/2 cup smooth natural peanut butter
4 cloves garlic
Juice of 2 small limes (about 6 tablespoons)
2 tbsp fresh grated ginger
1/4 cup tamari or soy sauce
2 tablespoons sesame oil (plus 1 tsp for noodles)
2 tablespoons honey (or maple syrup)
2 teaspoons sriracha or hot sauce of choice
1/4 cup water
Instructions:
If using chicken, prepare this in advance: season chicken breasts with salt and pepper and bake with a bit of olive oil in a 350 degree oven for ~25 minutes. Alternatively, grill the chicken on a bbq or use leftover rotisserie chicken. When chicken is fully cooked through, allow to cool for 10-15 minutes before shredding with two forks. Set aside to cool even more.
Prepare the noodles according to package instructions. Usually that means soaking them in hot water for ~5 minutes until soft. Once soft, drain the noodles and add 1 tsp sesame oil and toss, to prevent them from sticking as they cool.
Prepare the edamame beans: add frozen beans to a saucepan with a bit of water over medium heat and steam until beans are tender and bright green, about 3 minutes. Drain the water from the pan and set aside to cool.
Prepare fresh produce:
chop lettuce into (small) bite sized pieces. I like to do this by cutting the head of lettuce lengthwise a few times before chopping.
Shred carrots on a box grater.
Seed and dice bell pepper.
Dice snap peas into bite sized pieces.
De-stem and roughly chop cilantro.
Make the dressing: combine all ingredients in a blender or magic bullet. Alternatively, add to a jar (make sure garlic and ginger are finely minced first). If it seems too thick, add water 1 tablespoon at a time until it has a creamy, pourable consistency. Don’t let it get too runny!
Time to assemble! You’ll need a VERY large bowl. I didn’t have a bowl big enough so I used two mixing bowls! First add the coleslaw mix. Add 1/2 tsp salt to the cabbage and massage it in with your hands. This may seem strange, but it softens the cabbage and makes it much more palatable. Next add the noodles, lettuce, chopped veggies, edamame and shredded chicken. Using tongs, toss the salad to combine. Then add the dressing, tossing as you go.
Garnish with extra cilantro and a sprinkle of sesame seeds. (Toasted nuts would also be nice!)
Enjoy immediately or keep covered in the fridge for up to 2 days. (Without dressing it may last longer!)
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