My client Allison and I started talking in a session about creating a recipe for a cold, Asian inspired noodle salad. We brainstormed about what flavours we could combine to make a tasty salad that you can have on the Whole Food Detox plan for lunch on the go or even for a mid afternoon snack. This dish combines some great Asian flavours with some spicy notes. Leave it in the fridge marinating for a day and taste how those flavours start to heighten! We will be taking this salad packed in tupperware to eat this weekend while we are out of town. No need to stop for fast food when you come prepared 😉
Spicy Asian Noodle Salad (makes 8 servings):
150g vermicelli noodles
800g chicken breast
1 cucumber
1 red pepper
1 yellow pepper
1/2 cup green onions sliced
1 cup chopped cilantro
1/2 cup of chopped raw peanuts
Dressing:
2 tbsp peanut butter (smooth)
3 tbsp coconut aminos
1 tbsp sesame oil
1 tbsp Sambal Oelek
1 tbsp Tabasco
2 tbsp ginger, finely diced
Juice of 1/2 a lime
2 tbsp water
salt and pepper and stevia (optional if you want it sweeter) to taste
1) Cook the chicken breasts in a 375 degree oven until cooked through (about 15-20mins). Let cool then shred the chicken and set aside.
2) Cover the vermicelli noodles with boiling water in a large bowl and let soak until soft but not mushy (about 5 mins). Drain and then throw all the veggies, chicken, cilantro and green onions in with the noodles in the bowl. Toss to combine.
3) Mix the dressing ingredients together and taste (add seasoning if you feel it’s needed) then pour over the noodle mixture. Toss until evenly coated and well combined. Serve and enjoy every little bite 🙂
Macronutrient Breakdown (per serving):
Calories-395
Fat-16g
Carbohydrates-34g
Protein-37g
