With a sick husband and mother-in-law (MIL)at home on a rare Seattle snow day, my HelloFresh meal for dinner quickly decided it needed to become lunch. What better than a bright, colorful, noodle-y salad to perk up the family on a blustery day at home. Since we get HelloFresh meals for two, I typically add something (either more of one of the listed ingredients or something extra) to stretch it to three servings so I can feed my MIL too. (She moved in with us a few months back.) Besides, who doesn’t like to hack their HelloFresh meals?
This one was the Slurp’s Up! Sesame Chicken Noodles from last week’s order. To make it stretch to three servings and make it healthier, I added carrot, yellow bell pepper, cilantro & sesame seeds, plus some extra red cabbage I had sitting in the fridge. After completing Whole30 and getting some tips from friends that have completed it too, I’ve tried to keep my fridge stocked with a variety of veggies at all times. As one friend said, “treat your fridge like a salad bar”. So I always have some greens, something crunchy, and as wide of a variety of colors as I can manage each week. Spending some time prepping veggies when you buy them also makes tossing extra veggies into a meal like this super easy.
Since I already had pepper slices (for snacking), I just julienned them and a couple of carrots. Shredded cabbage was in a baggie ready to go. Cilantro & sesame seeds added to the scallion garnish to provide a little extra flavor and texture. If you don’t want to use carrots or bell peppers- zucchini, snow peas, other bell peppers, onions, etc would all be good in this.
Rainbow Sesame Chicken Noodle Salad
Total Time: 35 minutes
Adapted from HelloFresh
- 12 oz Chicken Breast (~2 breasts)
- 1-2 cloves Garlic
- 2 Scallions
- 6 oz Dry Linguine
- 4 Tbsp Creamy Peanut Butter
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 2 tsp Pepperolio (red pepper infused oil) Sriracha would be a good substitute
- 2 tsp Honey
- 2 Tbsp Oil (I’d recommend Avocado, but I used EVOO since we were out of Avocado)
- 4+ oz Red Cabbage
- 2 Carrots
- 3/4 of one Yellow Bell Pepper
- Handful of Cilantro leaves (optional)
- 1 tsp Sesame seeds (optional)
- Bring 1 large pot and 1 large walled pan of water to a boil. Use a large pinch of salt in each. Once boiling, add chicken to the walled pan, cover, and remove from heat. Set aside until chicken is no longer pink in the center (or about 15 minutes).
- Mince garlic. Thinly slice scallions & julienne extra veggies. If needed, shred cabbage (mine came pre-shredded). Add linguine to the pot of boiling water and cook until al dente, about 9-11 minutes or by package instructions.
- In a small bowl, whisk together peanut butter, garlic, vinegar, 1 tsp of the sesame oil, soy sauce, pepperolio (or siriracha), honey, oil and 2 tbsp of water. Set aside.
- Once chicken is cooked through, remove from pan and allow to cool. When cool enough to handle, shred chicken breasts.
- Drain linguine when al dente and toss with remaining sesame oil in a very large bowl.
- Add cabbage, carrot, bell peppers, and chicken to the bowl. Pour sesame peanut sauce over all ingredients and toss to combine & evenly coat. (Tongs are great for this.) Divide between serving bowls and top with cilantro, scallions and sesame seeds. Drizzle with more pepperoli or siriracha if you like it spicy.