This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or lunch! Noodle Topping | Noodle Recipes | Noodle | Noodle Casserole | Noodle Easy | Noodles
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 tablespoon corn starch (arrowroot starch for paleo) 2 teaspoons sesame oil 1 teaspoon rice wine or dry sherry (leave out if you don't have it in your pantry already) 1/8 teaspoon ground white pepper or red pepper chili flakes Salt and black pepper to taste etc.
Instructions:
Step number one. In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
And now, Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
Step 3, Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.
Complete Ingredients and Instructions: https://vikalinka.com/asian-noodle-salad-peanut-dressing/
