Try this thai chicken noodle salad recipe, or contribute your own.
Suggest a better description1. Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan, bring the water to boiling. Break up each package of ramen noodles. discard seasoning. Add noodles to boiling water. Remove from heat. Cover and let stand 5 mins. Drain rinse with cold water and drain again.
2. Meanwhile in a large bowl whisk together peanut butter, coconut milk, cilantro and line juice until smooth. Stir in chicken and cucumber. Add noodles, toss to combine.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 91 | ||
Calories from Fat: 78 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 107.1mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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