Chicken Ramen Noodle Salad

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Ramen but without the sodium-filled broth and with tons of veggies

All you need is 5 minutes, a packet of ramen, and a few other healthy ingredients to take your package of instant ramen and totally transform it into a healthy meal.

Ingredients

• 1/2 package ramen noodles, without spice packet
• 1 clove garlic, minced
• 1 Cup shredded cooked chicken
• 2 Tablespoons soy sauce
• 1/2 Teaspoon ground ginger
• 2 Tablespoons sesame oil
• 1 Tablespoon lime juice
• 1 Tablespoon rice vinegar
• 1/2 Cup shredded cabbage
• 1/2 Cup shredded carrot
• 1 scallion, chopped
• 1 Tablespoon sesame seeds
• Fresh cilantro
• Salt, to taste

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Recipe Summary

• 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
• 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
• 1 tablespoon low-sodium soy sauce
• Crushed red pepper, to taste

• 2 cups finely shredded red cabbage
• 1 large carrot, peeled into strips or julienned
• 1 red bell pepper, thinly sliced
• 3 radishes, thinly sliced
• 3 green onions, chopped
• Ginger Soy Vinaigrette (see recipe)
• Peanut Sauce (see recipe)

• Fresh cilantro
• Sesame seeds
• Sliced green onions

• 5 tablespoons low sodium soy sauce
• ¼ cup olive oil
• 3 tablespoons rice vinegar (or less/more to taste)
• 2 tablespoons sriracha chili-garlic sauce
• Juice of 1 lime
• 1 ½ tablespoons grated ginger (or more/less to taste)
• 1 tablespoon minced garlic
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

• 5 tablespoons powdered peanut butter
• 4 ounces water
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons Sriracha (or more/less to taste)
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar

Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.

If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.

If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

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