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Rice Noodle Salad with Thai Peanut Sauce

rice-noodles-lg

Ingredients:

  • 8 oz. rice stick noodles or Annie Chun’s Maifun Noodles
  • 2 Tbsp. sesame oil
  • 1 large carrot, shredded
  • 2 cups shredded lettuce
  • 1 cup red bell pepper, cut into strips
  • 1 cup sliced cucumber
  • 2 cups shredded cooked chicken
  • 1 cup Annie Chun’s Thai Peanut Sauce
  • 2 Tbsp. chopped cilantro (for garnish)
Directions:

  1. Cook noodles as directed; rinse with cold water and drain.
  2. Toss noodles with sesame oil to keep them from sticking.
  3. Add remaining ingredients to noodles and toss well.
  4. Garnish with cilantro. Serve room temperature or chilled.
Servings: 2-4

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