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Easy Peanut Noodles with Chicken. A gluten-free make-ahead meal loaded with veggies and flavor. Perfect for busy summer nights!
Prepare rice noodles according to directions on package.
As a general rule for salads, I usually soak them in boiling water for 10 to 12 minutes or until soft but not mushy. Drain, rinse with cold water and continue draining until ready to use.
In a small mixing bowl, combine all ingredients for Peanut Sauce. Whisk until well combined and set aside (can be made up to 24 hours in advance).
Thinly slice chicken breast.
Wash, quarter and slice cucumber.
Peel, halve, and thinly slice red onion.
Slice scallions.
Peel and grate ginger root for sauce.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.