Servings
4
Prep time
Cook time
Recipe
Ingredients
- 100g rice noodles
- 1 cucumber, thinly sliced
- 1 cup shredded cooked chicken or tofu (cooked & seasoned)
- ½ cup chopped spring onions
- Sesame seeds & chopped peanuts for garnish (optional)
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp minced garlic
- 1 tsp grated ginger
- 2-3 tbsp water (to reach desired consistency)
Method
- The night before, cook the rice noodles according to the packet instructions. Once cooked, rinse under cold water to stop the cooking process and cool down the noodles. Drain well and set aside in an airtight container.
- Again, the night before, in a bowl (with airtight lid) whisk together sauce ingredients until smooth. Add water gradually until you reach the desired consistency. Refrigerate overnight.
- The next morning, in a large bowl, toss the cooled noodles with the peanut sauce until well coated. Add the sliced cucumber, shredded chicken or tofu and chopped spring onions. Toss again to combine.
- Cover the bowl and take to work to refrigerate for at least 30 mins to allow the flavours to meld and the salad to chill.
- Before serving, give the salad a final toss. If needed, add a little more water to the peanut sauce to loosen it up. Garnish with sesame seeds and chopped peanuts if desired.
- Tip: For an extra burst of freshness, add a handful of chopped corriander leaves or mint to the salad before serving.
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