Noodle Salad

By spend with pennies

Ingredients

8 ounces medium rice noodles
4 cups bok choy ( and or cabbage, thinly sliced, or coleslaw mix)
2 cups cooked shredded chicken
1 cup snap peas (sliced)
1 cup thinly sliced cucumber (cut into matchsticks)
1 red bell pepper (sliced)
1 carrot (julienned or shredded)
¾ cup sesame ginger dressing (or homemade dressing in the notes)
¼ cup chopped fresh cilantro
2 green onions (thinly sliced)
2 tablespoons fresh lime juice
¼ cup cashews ( or almonds, toasted, for garnish)

Prep Time20mins
Cook Time15mins
Servings8

Instructions

Cook noodles according to package directions. Drain well and rinse under cold water. Set aside.

Place noodles, bok choy, chicken, snap peas, cucumber, bell pepper, carrot, dressing, cilantro, green onions, and lime juice in a bowl. Toss well to combine.

Refrigerate 1 hour before serving. Garnish with nuts and additional cilantro if desired.