Cold Peanut Noodles with Chicken

Tasty warm-weather main-dish salad; vegetable toppings can be varied depending on what is in season. (From newspaper clipping)

Yield: 4 servings
Community Recipe from


  • 1 pound(s) fresh Chinese noodles (4 cups cooked)
  • 3 1/2 tablespoon(s) soy sauce
  • 2 tablespoon(s) rice vinegar
  • 3 tablespoon(s) roasted sesame oil
  • 2 tablespoon(s) sesame seed paste
  • 6 tablespoon(s) creamy peanut butter
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) ginger, minced
  • 2 teaspoon(s) garlic, minced
  • 1 teaspoon(s) chile-garlic sauce
  • 2 cup(s) cooked chicken breasts shredded
  • 1 cup(s) bean sprouts
  • 1 cup(s) carrots in thin strips
  • 3 green onions in thin strips
  • 1/2 English cucumber in thin 2" strips
  • 1/4 cup(s) roasted peanuts chopped


  1. Cook, drain and rinse noodles.

  2. Combine dressing ingredients together in medium bowl until smooth.

  3. Pile noodles in center of bowl-shaped serving platter. Arrange toppings around noodles. Pour dressing over noodles and sprinkle with peanuts.

  4. Toss at table until noodles are coated and serve.
February 2012

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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