Weeknight Dinner: 20 Min Peanut Noodles 

This is a simple yet delicious dish that can be made ahead of time. It’s light, refreshing, colorful and yummy!

20 Min Peanut Noodles

Serves 2



Ingredients for Noodles

1 Rotisserie Chicken Breast (I used chicken we baked on Sunday), cubed

14 Medium Peeled Shrimp

1/2 box of Rice Noddles

2 Carrots, julienned

2 Scallions, cut into 1 inch pieces

4 radishes, sliced thin

2 Garlic Cloves
PS. Highly recommend a peeler like this. Makes julienned vegetables a breeze


Directions

Bring water to a boil in your kettle. Fill large bowl with boiling water. Add rice noodles. Set timer for 3 minutes. When timer goes off, drain Noodles and set aside in large mixing bowl.

Slice radishes. Put in small ramekin with sugar and rice vinegar for a quick pickle (about 10 mins).

In sauté pan, add 1 tbs oil and garlic, cook until fragrant, about 30 secs. Add shrimp, salt & pepper, cooking on high. Cook shrimp until starting to brown, about 2-3 minutes. Place shrimp aside.

In a large mixing bowl, add cooked shrimp, chicken, scallions, carrots, drained radishes, and noodles.

Make dressing.

Ingredients for Dressing

2 Tbs Peanut Butter Powder

2 Tbs Tahini

1 Tbs Fish Sauce

2 Tbs Lime Juice

2 Tbs Tamari or Soy Sauce

Shake dressing ingredients in a jar. Pour over ingredients in mixing bowl. Mix to incorporate. Serve  or chill in the fridge to be served at a later time.

Enjoy! Happy Wednesday!

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