Shanghai Cold Noodles With Peanut Butter Sauce Recipe

Name: Shanghai Cold Noodles With Peanut Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch thin rice noodles or 2 ounces rice noodles; 2 ounces chicken breasts; 1/3 cup baby carrots, cut into strips; 1/3 cup cucumber, cut into strips; sesame seeds; sriracha sauce (optional); For the peanut butter sauce; 1 tablespoon peanut butter; 2 tablespoons milk; 2 teaspoons low sodium soy sauce; 1/2 teaspoon balsamic vinegar; 1 teaspoon brown sugar; 2 teaspoons sesame oil; 1/4 ounce fresh ginger, minced

Servings: persons

1 bunch thin rice noodles or 2 ounces rice noodles
2 ounces chicken breasts
1/3 cup baby carrots, cut into strips
1/3 cup cucumber, cut into strips
sesame seeds
sriracha sauce (optional)
For the peanut butter sauce
1 tablespoon peanut butter
2 tablespoons milk
2 teaspoons low sodium soy sauce
1/2 teaspoon balsamic vinegar
1 teaspoon brown sugar
2 teaspoons sesame oil
1/4 ounce fresh ginger, minced

1
For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
2
In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
3
Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
4
Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
5
Gently tear the cooled chicken into strips by following the meat grid.
6
Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch thin rice noodles or 2 ounces rice noodles, 2 ounces chicken breasts, 1/3 cup baby carrots, cut into strips, 1/3 cup cucumber, cut into strips, and more.

Yes, Shanghai Cold Noodles With Peanut Butter Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shanghai Cold Noodles With Peanut Butter Sauce

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