Cold Asian Noodle Salad

Amt Measure Ingredient Cal Carb Pro Fat GI
1/2cupalmond butter without saltalmond butter without salt767.5941056240
1tablespoonAsian Fish SauceAsian Fish Sauce60700
3tablespooncoconut aminoscoconut aminos76.5360035
1tablespoonlime juicelime juice3.85000
1tablespooncider vinegarcider vinegar3.11000
1tablespoonsesame oilsesame oil120.2001220
1tablespoonginger rootginger root4.84000
1/4cupCoconut SugarCoconut Sugar18019200100
1poundchicken breast meatchicken breast meat523.903941020
1/2poundSweet Potato Starch NoodlesSweet Potato Starch Noodles31629624057
1large (7-1/4" to 8-/1/2" long)carrotscarrots29.5283243
4cupraw spinachraw spinach27.6171440
1/4cupfresh peppermintfresh peppermint4.541115
3medium (4-1/8" long)scallionsscallions14.4133126
1/2cupblanched almondsblanched almonds427.85462343
Totals: 2577 Calories Balance: 30-24-46 2524.4 761 616 1200 64

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Active Time: 20 minutes

Total Time: 120 minutes

Use a blender to combine almond butter, fish sauce, coconut aminos, lime juice, cider vinegar, sesame oil, ginger, and cilantro until all ingredients are combined. Refrigerate for at least an hour so all the flavors meld together.

Preheat oven to 375 degrees. Place chicken in a baking dish and pour 1/3 cup of the dressing over the top.

Bake for 1 hour or until chicken is fully cooked through. Cool and shred chicken. Set aside.

Bring a large saucepan of water to a boil and then turn off heat. Add the noodles to boiling hot water and let sit for 10 minutes or so until noodles are soft. Drain and coat lightly with sesame oil so noodles don’t stick together.

Chill in refrigerator.

To assemble:
Place noodles on bottom of large serving bowl.

Shred carrots.

Arrange carrots, spinach, mint, and scallions over noodles and place chicken across the top of the noodles. Sprinkle with additional fresh herbs, chopped almonds and dressing over the top. Serve cold.