Honey Cilantro Noodle Salad with Chicken or Tofu*

This is an Asian inspired chicken (or with tofu for a vegan meal) noodle salad that can be easily made with tofu instead of chicken. It has unique honey, jalapeño, cilantro and tamari flavors. You can serve this with any whole grain or regular long pasta of your choice.

Honey Cilantro Dressing

• 1 jalapeño pepper, seeded, cut into 4 pieces (keep the seeds in if you like it HOT!)
• 1 tablespoon ginger, freshly grated
• 4 cloves garlic, peeled
• 1 tablespoon natural peanut butter
• ¼- ½ cup tamari or soy sauce (Use gluten-free tamari for gluten-free variation)
• 1 tablespoon toasted sesame oil
• 2 tablespoons fresh lime juice
• 3 tablespoons water
• 1/3 cup honey
• ½ cup or one large handful cilantro, roughly chopped
• ½-cup light olive oil or canola oil
• 1 teaspoon sea salt or more to taste
• freshly ground black pepper to taste

Blend all ingredients except for the oil in a blender until smooth, gradually adding the oil until emulsified.

Salad Ingredients

• 2 cups Napa cabbage, shredded
• 4 scallions, thinly sliced
• handful pea pods, or snow peas, cut into strips, halved and trimmed
• ½ cup carrots, julienned
• 2-3-baby Israeli style cucumbers, cut into strips
• 1 cup bean sprouts
• 2 cups rotisserie-style chicken, shredded without skin or bone (or substitute with 16 ounces of extra firm tofu for a vegan variation) cut into small cubes, drained well and dried. Bake in a 400 degree oven until golden, about 20 minutes.
• 16 ounces of long pasta, cooked according to package directions, then drained and rinsed with cool water. (I use Eden brand soba noodles or  365 brand.) (Use gluten free noodles for gluten-free variation)

Combine with dressing to taste in a large bowl immediately before serving.

Serves 6-8

*Meat, if made with chicken

Parve (non-dairy) and vegetarian, if made with tofu

Honey Cilantro Noodle Salad with Chicken or Tofu*

 

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This is an Asian inspired chicken (or with tofu for a vegan meal) noodle salad that can be easily made with tofu instead of chicken. It has unique honey, jalapeño, cilantro and tamari flavors. You can serve this with any whole grain or regular long pasta of your choice.

Author: Karen Abir

Recipe type: Eating Clean, Pasta & Grains, Quick & Easy, Quick Weeknight Meals, Shabbat & Holiday, Vegetables & Salads

Cuisine: Parve (non-dairy) and vegetarian, if made with tofu

Serves: Serves 6-8

Ingredients

• Honey Cilantro Dressing
• 1 jalapeño pepper, seeded, cut into 4 pieces (keep the seeds in if you like it HOT!)
• 1 tablespoon ginger, freshly grated
• 4 cloves garlic, peeled
• 1 tablespoon natural peanut butter
• ¼-1/2cup tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons fresh lime juice
• 3 tablespoons water
• ⅓ cup honey
• ½ cup or one large handful cilantro, roughly chopped
• ½ cup light olive oil or canola oil
• 1 teaspoon sea salt or more to taste
• freshly ground black pepper to taste
• Salad Ingredients
• 2 cups Napa cabbage, shredded
• 4 scallions, thinly sliced
• handful peapods, or snow peas, cut into strips, halved and trimmed
• ½ cup carrots, julienned
• 2-3 baby Israeli style cucumbers, cut into strips
• 1 cup bean sprouts
• 2 cups rotisserie-style chicken, shredded without skin or bone (or 16 ounces of extra firm tofu) cut into small cubes, drained well and dried. Bake in a 400 degree oven until golden, about 20 minutes.
• 16 ounces of long pasta, cooked according to package directions, then drained and rinsed with cool water. (I use Eden brand soba noodles or Barilla brand.)

Instructions

1. To make the Honey Cilantro Dressing, blend all ingredients except for the oil in a blender until smooth, gradually adding the oil until emulsified.
2. Combine salad ingredients with dressing to taste in a large bowl immediately before serving.

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