Thai Chicken Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Chicken Breast, no skin, 1.5 lbsSweet bell peppers, 2 wholesDiamond Egg NoodlesSoy Sauce, low sodiumBriyani SpiceExtra Light Olive OilAdam's natural peanut butter, creammy unsaltedSweet red chili sauceSambal Olek
Chop chicken into cubes. Mix spice ingredients in a bowl (soy sauce, peanut butter, somblek, sweet red chili sauce). Mix in chicken. Cook over medium heat till chicken is cooked.
Chop up bell peppers into strips. Place in medium heat pan and drizzle sweet red chili sauce over top. Took for 5 minutes (don't let peppers get soft).
Boil water. Dump in four cubes of Diamond Egg Noodles. In bowl, mix peanut butter, Briyani paste, and olive oil together. Once noodles are cooked, drain and dump into bowl. Mix until spices coat noodles.
Serve noodles, chicken and bell peppers.
Serving Size:�make 4 2-cup servings
Chop up bell peppers into strips. Place in medium heat pan and drizzle sweet red chili sauce over top. Took for 5 minutes (don't let peppers get soft).
Boil water. Dump in four cubes of Diamond Egg Noodles. In bowl, mix peanut butter, Briyani paste, and olive oil together. Once noodles are cooked, drain and dump into bowl. Mix until spices coat noodles.
Serve noodles, chicken and bell peppers.
Serving Size:�make 4 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 302.5
- Total Fat: 10.1 g
- Cholesterol: 51.5 mg
- Sodium: 425.5 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 2.9 g
- Protein: 14.5 g
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