This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish. Redbridge beer is gluten-free.
"If you can't control your peanut butter, you can't expect to control your life."
I love rice noodles. The texture is great and they are quick to cook. There are a few tricks though. One is to not overcook them or they will become gummy. Second is that they will stick together if not oiled or sauced almost immediately, especially if you're going to use them in a salad like this recipe.
There is the drawback that they don't have much fiber, but the other day there were brown rice noodles at Whole Foods made by Annie Chun. These are really fantastic and worth the extra 60 cents or so. The texture is a little denser and the rice flavor a little bolder. Best of all, they contain 4 grams of fiber per serving, where the regular ones have none.
Servings: 2 | Serving size: about 4 cups salad
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe will keep well for about 24 hours in the refrigerator.
|3 ounces||rice noodles|
|2 tsp||dark sesame oil|
|8 ounces||boneless skinless chicken thighs|
|1 large||carrot (peeled and diced)|
|1 small||red bell pepper (diced)|
|2 medium||green onions (sliced crosswise)|
|1 medium||cucumber (cubed)|
|2 Tbsp||no salt added peanut butter|
|2 Tbsp||low sodium soy or gluten-free tamari sauce|
|1/4 tsp||red pepper flakes|
|1/2 tsp||lime zest|
|1/2 tsp||Tabasco sauce|
|fresh ground black pepper (to taste)|
|1/4 cup||cilantro leaves|
Place 3 quarts of water in a large sauce pan over high heat.
When boiling add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and run under cold water.
Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.
While the water for the noodles is heating place 1 quart water in a medium skillet over high heat.
When nearly boiling add the chicken thighs. Poach for about 12 minutes until the chicken is cooked through and remove to a plate. Let cool and then dice.
Add the carrot, peppers, green onions and cucumber to the bowl with the noodles. Toss well and chill.
Whisk together the peanut butter, soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper until smooth.
Add the diced chicken and peanut sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.
Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.
Serving size: about 4 cups salad
Amount Per Serving
|Calories 613||Calories from Fat 230|
|% Daily Value|
|Total Fat 25g||41%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 11g|
|Trans Fat 0g|
|Total Carbohydrates 64g||22%|
|Dietary Fiber 7g||22%|
|Vitamin A 237%||Vitamin C 198%|
|Calcium 9%||Iron 25%|
|Vitamin K 73 mcg||Potassium 1151 mg|
|Magnesium 124 mg|