Chinese Chicken and Noodle Salad with Peanut Sauce

chicken noodle salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins

Look for Chinese egg noodles in the international section of the supermarket, or use two packages of ramen noodles, discarding the seasoning packets. A basic creamy processed peanut butter (like Jif or Skippy) works best here.


1pound boneless, skinless chicken breasts
1tablespoon vegetable oil
6ounces Chinese egg noodles
1/3cup reduced-fat creamy peanut butter
1 1/2tablespoons red wine vinegar
1 1/2tablespoons dry sherry
3tablespoons soy sauce
1/4cup water
1 1/2tablespoons sugar
5ounces Romaine lettuce
1-- red bell pepper, cored and cut into thin strips
1cup peeled, diced cucumber
6-- green onions, sliced ¼-inch-thick


  1. Cut chicken breasts crosswise into thin slices
  2. Heat oil in large, nonstick skillet over high heat. Add chicken and sauté about 3 minutes or until chicken is thoroughly cooked.
  3. Cook noodles according to package directions. Drain in colander and let cool.
  4. Whisk together peanut butter, vinegar, sherry, soy sauce, water and sugar in a small bowl.
  5. Stack Romaine lettuce leaves. Roll up into a long cylinder (like a cigar). Slice across the roll to form thin strips.
  6. Toss noodles with chicken and peanut butter mixture in a large bowl.  Add bell pepper, cucumber, green onions and lettuce; toss to combine well.

Recipe by Greg Patent.


Nutritional Info *per serving

  • Calories 270
  • Glycemic Load 2
  • Fat 11g
  • Carbohydrate 22g
  • Fiber 3g
  • Protein 20g