Sichuan chicken and cashew noodle salad
Indulge in the vibrant and flavorful Sichuan chicken and cashew noodle salad. Enjoy the perfect blend of spicy, savory, and crunchy textures.
Ingredients:
- 1 package (1 lb) whole wheat spaghetti noodles, or Chinese egg noodles, prepared according to package directions
- 1 large chicken breast, bone-in/skin-on (or about 2 cups shredded chicken)
- 1/3 cup roasted cashews
- 6 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 3–4 garlic cloves, minced
- ¼ cup smooth natural peanut butter
- ¼ cup chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons sesame oil
- ¼ cup extra virgin olive oil
- ¼ cup chicken broth
- 1½ teaspoons dry roasted sichuan pepper, crushed
Instructions:
- Place the chicken breast in a saucepan and pour enough water to submerge the chicken entirely. Sprinkle in half a teaspoon of salt. Bring it to a boil, then lower the heat to medium, cover the pan, and let it simmer for around 30 minutes or until the chicken is thoroughly cooked. Keep aside a quarter cup of the chicken broth. Store the remaining for later use.
- While the chicken is being cooked, prepare the noodles by boiling them.
- Mix all the ingredients, excluding the noodles, chicken, and cashews, in a medium-sized bowl.
- In a large bowl, combine the noodles with the cooked chicken and cashews. Gently mix them together. Pour the prepared sauce over the noodles and mix them well until everything is evenly coated.
- Present it for serving while maintaining its room temperature.
Summary:
- Calories: 3647 kcal
- Fat: 188 g
- Protein: 138 g
- Carbs: 391 g
- Potassium: 3864 mg
- Magnesium: 917 mg