Asian Noodle Salad

Ingredients

• 40 g Rice noodles (Soak in boiled water for 3 minutes, then drain)
• 40 g Edamame beans
• 20 g Carrot (Cut into julienne strips)
• 2 Spring onions (Finely sliced; approximately 30 g total)
• 0.25 Red pointed bell pepper (Diced into small cubes; approximately 40 g)
• 65 g Grilled chicken pieces
• 1 tl Peanut butter
• 1 tl Soy sauce
• 0.5 tl Sesame oil
• Pepper (A pinch, to taste)
• Salt (A pinch, to taste)
• 1 tl Crispy chili oil (Optional)

Steps

1. 1

   Place the rice noodles in a bowl with boiled water and soak them for 3 minutes, or until tender but still slightly firm. Drain well.

2. 2

   Meanwhile, cut the carrot into julienne strips, finely slice the spring onions, and dice the red pointed bell pepper into small cubes.

3. 3

   Place the drained rice noodles, edamame beans, carrot, spring onions, red pointed bell pepper, and grilled chicken pieces together in a sealable container.

4. 4

   Add the peanut butter, soy sauce, and sesame oil. Season with a pinch of pepper and salt. Add the crispy chili oil if desired for extra heat.

5. 5

   Close the container securely with the lid.

6. 6

   Shake the sealed container vigorously until the dressing is distributed over all the ingredients and the salad is well mixed.

7. 7

   Serve immediately, or store the sealed salad as meal prep for later.

Notes

The quantities are per bowl. Multiply all ingredients for multiple servings; the creator made two. The listed macros per bowl without crispy chili oil are approximately 385 kcal, 11 g fat, 41 g carbohydrates, and 29 g protein.

Nutrition per serving

• lunch
• meal salad
• meal prep
• noodles
• high-protein
• quick meal
• crunchy
• East Asian