Shanghai Cold Noodles With Peanut Butter Sauce

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This is a simple, quick, and healthy lunch recipe, especially during summer time. For vegetarians, switch the chicken strips with lettuce, extra firm tofu or finely chopped green onion, etc. Pour some peanut butter sauce on your choice. It can't go wrong!!

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Steps

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For the sauce , add peanut butter and milk in a small bowl , press the peanut butter against the bowl by the back of a small spoon.

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Stir until smooth.

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Add vinegar , low sodium soy sauce , brown sugar , sesame oil and minced ginger.

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Stir and set aside.

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In a saucepan , bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked.

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Remove chicken and set aside to cool down.

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Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan.

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Normally cook in the boiling water for 3-4 minutes.

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Remove the cooked noodles from heat and rinse with cold water , then drain.

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Toss with 1 tsp sesame oil and set aside.

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Gently tear the cooled chicken into strips by following the meat grid.

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Place the noodles , vegetables , and chicken in a bowl or on a serving plate.

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Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping.

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If you like spicy , squeeze some sriracha sauce int.

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Ingredients

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rice noodles, chicken breasts, baby carrots, cucumber, sesame seeds, sriracha sauce, peanut butter, milk, low sodium soy sauce, balsamic vinegar, brown sugar, sesame oil, fresh ginger