MEGAN FRANCES LLOYD
// writer

Cold Peanut & Rice Noodle Bowl

COLD PEANUT & RICE NOODLE BOWL

Originally published by Tramontina USA

Utilize roast or rotisserie chicken, and dive into a cold noodle salad perfect for school or work lunch.

Cucumbers, carrots, and red peppers are crunchy and refreshing alongside the creamy, kid-approved peanut sauce that only gets better as it sits in the fridge. Use whatever veggies make sense for your family, and add in zesty ingredients like grated ginger or sriracha for an extra kick. 

INGREDIENTS

8 oz. wide rice noodles
1 cup natural peanut butter
1 garlic clove, grated
1 Tablespoon white miso
3 Tablespoons rice vinegar
Juice from 1 lime
4 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons honey
1 Roast Chicken (or store-bought rotisserie chicken)
1 red pepper, sliced thin
2 cucumbers, sliced thin
3 carrots, peeled and grated
⅓ cup roasted peanuts, loosely chopped
½ cup cilantro, loosely chopped

OPTIONAL INGREDIENTS

Grated ginger
Extra lime juice
Extra cilantro
Sriracha

INSTRUCTIONS

  1. Bring water and a few pinches of salt to boil using a medium to large saucepan. Remove from heat and add in noodles. Cover and let sit for about 8 minutes, stirring a few times to keep noodles from sticking, until noodles are cooked.

  2. Drain and rinse with cold water. Set aside.

  3. Whisk peanut butter, garlic, miso, rice vinegar, lime juice, soy sauce, sesame oil, and honey in a medium bowl until combined. Add 1 cup of warm water and whisk until smooth.

  4. At this point you can add any combination of the Optional Ingredients to the sauce.

  5. Shred the roast chicken. It’s best to shred when it’s still warm, as it will fall off the bone much easier. If you’re able to shred while it’s warm, place the shredded pieces in the fridge in a covered bowl until the rest of your ingredients are ready to go.

  6. Combine cooked noodles with about half of the peanut sauce, adding in slowly and mixing until you have a desired sauce to noodle ratio. Note: You likely won’t need to use all the sauce. Save it for lettuce wraps, homemade spring rolls, grilled meats, or as a dipping sauce for veggies.

  7. Top each portion with red peppers, cucumbers, carrots, cilantro, and roasted peanuts.

  8. If you are making this dish ahead of time, we recommend mixing all the veggies and cilantro in with the dressed noodles. Leave the peanuts for a last minute topping so they stay nice and
    crunchy.