thai noodle salad bowls

4.50 from 8 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

FOR THE DRESSING

  • ½ cup avocado or canola oil
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • cup low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons honey
  • 1 lime, zest and juice
  • 3 tablespoons water
  • ¼ cup smooth peanut butter

FOR THE BOWLS

  • 4 oz. rice noodles or linguine
  • 1 pound boneless skinless chicken breasts
  • 6 cups shredded baby kale
  • ½ cup shredded carrots
  • 3 bell peppers, cut into small, thin strips
  • 1 cup packed cilantro leaves, chopped
  • 4 green onions, finely chopped
  • ½ cup cashews, finely chopped

Instructions

  • Preheat the oven to 400°F. Begin soaking 4 oz. rice noodles in a bowl of hot water. Or cook the linguine according to package directions and set aside.
  • Make the dressing: In a food processor or blender, add ½ cup avocado oil, 2 tablespoons sesame oil, 2 cloves garlic, 2 teaspoons ginger, ⅓ cup soy sauce, ¼ cup rice wine vinegar, 3 tablespoons honey, zest and juice from 1 lime, 3 tablespoons water, and ¼ cup peanut butter. Pulse all the dressing ingredients until smooth (adding more water if too thick).
  • Make the chicken: Transfer ⅓ cup of the dressing to an oven safe baking dish followed by 1 lb. chicken and toss to coat. Transfer the chicken to the preheated oven and cook for 15-20 minutes or until cooked through (165°F). Let rest for 5-10 minutes, then thinly slice.
  • Prep the veggies: In a large serving bowl toss together 6 cups shredded baby kale, ½ cup shredded carrots, 3 bell peppers thinly sliced, 1 cup chopped cilantro, and 4 finely chopped green onions.
  • Finish the noodles – they should be softened at this point. Add a glug of oil to a large skillet over medium high heat with the softened noodles. Finish the noodles by tossing them with a bit of dressing until they are soft and pliable.
  • Finish the bowls: Add stir-fried noodles to the big serving bowl with the sliced chicken and veggies. Serve hot or cold tossed with the remaining dressing. Garnish with ½ cup cashews and extra cilantro, if desired.

SERVING SUGGESTIONS

  • Serve with potstickers.

SWAP SUGGESTIONS

  • Protein: Swap 1 lb. chicken breast for chicken thighs or 1 lb. ground chicken.
  • Vegetarian: Remove chicken from the recipe.
  • Gluten-Free: Swap soy sauce for coconut aminos.

WEEKEND PREP / MAKE AHEAD

  • Make the dressing completely in advance and store in an airtight container in the fridge for up to 5 days. Bring to room temperature before using (it will be thick when cold).
  • Slice bell peppers and chop cilantro and green onions. Store in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 564kcal | Carbohydrates: 38g | Protein: 25g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 728mg | Potassium: 918mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10626IU | Vitamin C: 146mg | Calcium: 213mg | Iron: 3mg