Shanghai Cold Noodles With Peanut Butter Sauce

• thin rice noodles or 2 ounces rice noodles↗1
• chicken breasts↗2 ounces
• baby carrots, cut into strips↗1⁄3 cup
• cucumber, cut into strips↗1⁄3 cup
• sesame seeds↗
• sriracha sauce↗

  optional

• For the peanut butter sauce
• peanut butter↗1 tablespoon
• milk↗2 tablespoons
• low sodium soy sauce↗2 teaspoons
• balsamic vinegar↗1⁄2 teaspoon
• brown sugar↗1 teaspoon
• sesame oil↗2 teaspoons
• fresh ginger, minced↗1⁄4 ounce

Step-by-step instructions

1. 1

   For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).

2. 2

   In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).

3. 3

   Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.

4. 4

   Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.

5. 5

   Gently tear the cooled chicken into strips by following the meat grid.

6. 6

   Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!