Colorful veggies, healthy noodles and juicy chicken smothered in a creamy peanut dressing. This cold salad is easy to make, delicious and the perfect lunch or dinner. Simply throw the veggies in a bowl, cook the chicken (I used the air fryer) and toss in the dressing. It’s on the table in less than 20 minutes.
Ingredient Notes and Health Benefits:
Brown Rice and Quinoa Spaghetti Noodles: I love this recipe with brown rice and quinoa noodles. They are higher in protein and a lot easier to digest compared to wheat noodles
Shredded Cabbage: I buy the cabbage that is already shredded from the produce section of Trader Joe’s. Cabbage is rich in vitamins, minerals and antioxidants.
Shredded Carrots: I also buy my shredded carrots from the produce section of Trader Joe’s. It saves so much time to buy it this way rather than shredding it on your own. Carrots are high in vitamin A, K and C as well as beta-carotene.
Apple Cider Vinegar: Helps to lower blood sugar and cholesterol. I prefer using this in comparison to rice vinegar because of the added health benefits.
How to Healthy Make Asian Noodle Salad with Brown Rice Quinoa Noodles:
Healthy Asian Noodle Salad has colorful veggies, healthy noodles and juicy chicken smothered in a creamy peanut dressing. This salad is so easy to make.
1st Step: Bring water to a bowl and then place noodles into the water. Cook for 7 minutes so that they are cooked al dente. While they are cooking, use tongs to break up the noodles so that they don’t stick together.
2nd Step: Place chicken breasts in a bowl of room temperature water and add 1 tsp of salt. Let sit for 15 minutes. This step isn’t necessary but makes the chicken so much juicier
3rd Step: Pat the chicken dry and brush with olive oil. Then sprinkle with salt and pepper. Place in the air fryer at 375 for 7-10 minutes per side.
4th Step: While the chicken is cooking, in a large mixing bowl, place the veggies (cabbage, carrots, peas and edamame) and the noodles. Mix to combine.
5th Step: In a mason jar, place the dressing ingredients and shake to mix.
6th Step: Pour dressing over ingredients in the bowl.
7th Step: Add chicken.
8th Step: Top with peanuts and cilantro.
8 oz brown rice and quinoa spaghetti noodles, cooked 1. Cook noodles according to package directions.
1 bag (9oz) shredded red and green cabbage
1/2 bag (4oz) shredded carrots
2 bags (20oz) edamame beans
1/2 bag (4oz) snap peas
2 thinly sliced chicken breasts
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 cup natural peanut butter
1 tbsp apple cider vinegar
2 tbsp fresh lime juice
1 tbsp low sodium soy sauce
1 tbsp maple syrup
1 tsp sriracha
1 tsp sesame oil
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1-3 tbsp water
2. Place chicken in a bowl of room temperature water and 1/2 tbsp salt and let soak for 15 minutes (this step is not necessary but makes the chicken a lot juicier).
3. Remove chicken from water and pat dry. Brush both sides of chicken breasts with olive oil and sprinkle with salt and pepper.
4. Place chicken in air fryer at 375 for 7-10 mins per side.
5. While the chicken is cooking, in a large mixing bowl place cooked noodles, cabbage, carrots, snap peas and edamame. Mix to combine ingredients.
6. In a mason jar, place dressing ingredients and shake to mix.
7. Pour sauce over ingredients in the bowl.
8. Add chicken.
9. Top with peanuts and cilantro.
8 oz brown rice and quinoa spaghetti noodles, cooked
1. Cook noodles according to package directions.