12ouncessoba noodles or whole wheat spaghetti, cooked according to package instructions and cooled to room temperature (or refrigerated)
9ouncesabout 2 cups cooked and diced chicken
1small red bell pepper, seeded and chopped
1seedless English cucumber, chopped
2green onions, chopped
½cupgrated carrots
1cupsliced fresh white mushrooms
½cupdry roasted peanuts, coarsely chopped
Instructions
For the sauce, whisk all ingredients together in a small bowl until smooth. Set aside.
For the salad, combine all ingredients (except for the peanuts) in a large bowl. Pour HALF of the sauce over top and toss to coat. Reserve remaining sauce for garnish. Cover and refrigerate until ready to serve.
Just before serving, garnish noodles with chopped peanuts and toss or drizzle with additional sauce.
Notes
Tip: I like to boil the noodles in advance and keep them in a covered container in the refrigerator until I’m ready to assemble the salad. In order to prevent the noodles from sticking to each other, run them under cold water in a colander as soon as you drain them from the pot. This will rinse off a lot of the sticky starch. I also like to drizzle the noodles with a little bit of oil and give them a toss before stashing them in the refrigerator.Cooking Just for Two? Cut the ingredients in half! The instructions remain the same.