Chinese Chicken and Noodle Salad
Mix vinegar, soy sauce, PB, brown sugar, oil, ginger, garlic and whisk together. Shred cooked chicken set aside. Prepare rice noodles, while they are soaking cut peas pods and peppers into bite sized chunks, thinly slice cucumbers and tear cilantro. Mix veggies with cooled noodles add dressing.
CALORIES: 266.5 |
FAT: 6.1g |
PROTEIN: 17.2g |
CARBS: 35.2g |