Happy Saturday! I’ve got another awesome new recipe, that is husband approved!
I got a recipe for a noodle salad here, and it is similar to a dish I eat at Vietnamese restaurants often and have a hard time recreating… until now!
My husband and I prefer to eat this dish cold, but you could certainly eat it warm if you prefer. I love all the different tastes and textures- fresh veggies, shredded chicken, creamy sauce, and noodles!
The best part is this recipe is super simple and quick. But most importantly, tasty and satisfying!
Cashew Noodle Salad
- 1 pkg rice noodles, cooked according to package directions
- about 2 cups fresh mixed veggies (I used baby spinach and chopped purple cabbage)
- 2 chicken breasts, boiled and shredded (or grilled, however you prefer!)
- 1/4 cup chopped cashews
- 1/4 cup cashew butter
- 2 tbsp sesame oil
- 1/4 cup soy sauce
- 1 tsp red pepper flakes
- 1 tsp ground ginger
- 1/4 cup water (or more depending on desired thickness)
In a large bowl, toss the first 4 ingredients and set aside. In separate bowl, stir together sauce ingredients adding water a spoonful at a time until desired thickness is reached. Pour sauce over salad, and enjoy immediately or refrigerate and eat once everything is cold.
I loved this dish so much because it’s so simple, but full of flavor! Plus it really gets you out of a rut eating the same thing over and over, it’s fun to try new things! 🙂