Asian Peanut Noodle Salad

It's been ferociously hot and humid here in east central North Carolina for the past couple of weeks. Salad is an obvious dinner choice at times like these, but served night after night, a plate covered in leafy greens loses its appeal. At least for us.
So, we turned to Pinterest and found this Asian Noodle Salad. Easy to make, fun (and yummy) to eat, and flexible in terms of ingredients - it meets all the Quince Cottage requirements.

Asian Peanut Noodle Salad © Rhiann Wynn-Nolet

We changed a few little things in the original recipe from thecozyapron(dot)com.

RECIPE:
Ingredients
1 large or 2 small chicken breasts, cooked and shredded (we bought a grocery store rotisserie bird)
4 C cooked, cooled linguine
Cilantro, chopped
1/3 C shredded carrots
1/3 C shredded red cabbage
Peanuts, chopped
1 TBS sesame oil

Sauce:
3 TBS honey
3 TBS rice or apple cider vinegar
3 TBS low sodium soy sauce
2 TBS vegetable oil
2 TBS creamy peanut butter
1/8 tsp garlic powder
1/8 tsp ground ginger
4-6 drops Sriracha (more or less, to taste)

Directions
1. Combine sauce ingredients in a small bowl and set aside
2. Combine linguine, shredded chicken, carrots, and cabbage. Refrigerate for an hour.
3. Right before serving, mix sauce with noodles etc.
4. Stir in sesame oil
5. Serve into individual bowls and garnish with peanuts and cilantro

Here's a close up view. Who's hungry now? Actually I am, maybe we can make it with grilled shrimp this time, and maybe edamame...yummmm...

Asian Peanut Noodle Salad close up © Rhiann Wynn-Nolet

Come see us again soon. Buster will be waiting for you!

Buster © Rhiann Wynn-Nolet

Here's what we've got planned for future posts: Things That Should Never Have Been Made, Yankee Pimento Cheese (seems like an oxymoron, we know), Shiplap DIY.