Last week I mentioned that I was trying to keep the heat out of the kitchen. One of the dishes on that particular menu plan was one that I knew I'd have to create on my own. I'd been craving a cold noodle salad that resembled lo mein with chicken.
I started with this as my base recipe and then changed it up a bit to work with the ingredients I had on hand. I loved it and fortunately so did everyone else in the family. It will definitely grace our menu plan more than once this summer. I also love that it makes so much. It will easily serve our family 2 dinner meals and a lunch at work for me.
Peanut Noodle Salad with Chicken (how I did it)
1 large cucumber, seeded and sliced
1 c. soy sauce
1/2 c. evaporated milk
1/2 c. rice wine vinegar
1/4 c. peanut butter
1/2 tsp. garlic salt
1 tsp sesame oil
1/2 tsp dried crushed red pepper
1/4 tsp salt
16 oz. cooked pasta (I used thin spaghetti)
1 large carrot, coarsely shredded
8 oz. coleslaw mix
6 green onions, sliced
cooked chicken breast, diced (I used the equivalent of 2 1/2 chicken breasts)
Peel cucumber; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon shaped slices.
Put soy sauce and next 7 ingredients in a jar with lid. Shake well to combine. Put cooked noodles in a large bowl. Add a bit of sauce while they're still hot and mix thoroughly. Add vegetables and chicken. Add remaining sauce and mix well, tossing to coat. Cover and chill.