Sesame Peanut Noodles with Chicken

Another recipe to add to my imaginary Cooking with Rotisserie Chicken cookbook!  This was tasty, easy, and a nice cold noodle salad for summer.  Big didn't like it as much as Little did but they each ate some, which is saying a lot these days.

Next time I'd probably throw in some of the toppings that I put under "optional" ingredients.  To boost the protein, try adding some cooked edamame to the salad.  I used soba noodles but you can easily substitute whole wheat spaghetti if it's more readily available.  I think it would also be good with cooked (grilled?) salmon or tuna instead of the chicken.  The ginger gave it a little kick and we added red pepper flakes and Sriracha to boost the heat.

Sesame Peanut Noodles with Chicken (serves 4)


2 T rice wine vinegar
1/4 c. low-sodium soy sauce
1/4 c. smooth peanut butter
2 T grated ginger
1 T dark sesame oil
juice from 1 lime
1/2 cup hot water

1.5 cups shredded cooked chicken
8 oz soba noodles (or whole wheat spaghetti)
1/2 bag store bought cole slaw mix 
1/2 red bell pepper, thinly sliced
2 green onions, thinly sliced

Optional:
Lime wedges
chopped roasted peanuts
chopped cilantro
toasted sesame seeds
hot sauce / red pepper flakes

Whisk together the first 7 ingredients until smooth.  Put in a large bowl.  Add the chicken and let it set while you boil the noodles according to the package directions.  Run the noodles under cold water and add to the chicken.  Stir in the cole slaw mix, red bell pepper, and green onions.  Top with any (or all) of the optional ingredients and serve (can be refrigerated for awhile first if you'd like).