I’m always looking for a lunch that I can make ahead of time and enjoy on the days I have to go to the office. This Asian noodle salad is quickly becoming a go-to and lasts in the fridge for three days (maybe longer, but I always polish it off before three days pass). I’m addicted to the sweet, tangy dressing with the perfect hint of heat.
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
3 tbsp agave nectar
3 tbsp creamy peanut butter
2 tbsp light sodium soy sauce
1 tbsp sweet Thai chili sauce
1 tbsp minced ginger
1 tbsp minced garlic
Salad:
5 oz ramen noodles
1 cup peanuts
1 cup prepared broccoli slaw
1/2 cup chicken, cooked
Cilantro for garnish
Mix the dressing in a bowl and set aside. Cook the noodles according to package directions. Drain and rinse well under cold water. Combine the noodles, broccoli slaw and chicken in a large bowl. Toss with the dressing. Add the peanuts on top, sprinkle with cilantro and serve. Store leftovers in the fridge until the next lunch.
For some extra crunch, add in some water chestnuts. No cooked chicken? I love tossing a couple Tyson cooked crispy chicken strips in the air fryer and chopping them up. I also want to experiment with different kinds of noodles. But I seemed to have a ton of ramen noodles in my pantry!
What’s your favorite make-ahead lunch? Please share, I’m always looking for new ideas!
Eat well friends!
Michelle Cooks 
Leave a comment