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Lunch● 5-Day Fridge Freshness

Crunchy Thai Peanut Chicken Noodle Salad

Cold whole-grain noodles, shredded chicken, and crisp cabbage tossed in velvety ginger peanut sauce.

The ultimate eat-cold meal prep. Whole-grain or soba noodles tossed with shredded chicken breast, ribboned purple cabbage, edamame, and a luscious ginger peanut dressing. Requires zero microwave time and tastes even better after 48 hours.

⏱PREP TIME20 min
🔥COOK TIME10 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE5 Days
Crunchy Thai Peanut Chicken Noodle Salad
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Portion Multiplier

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Recipe Ingredients

Interactive Sunday Checklist

Noodle Base & Veggies

Velvety Ginger Peanut Sauce

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Boil noodles in salted water until al dente. Drain and rinse thoroughly with cold water.

  2. 2

    In a bowl, whisk creamy peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and warm water.

  3. 3

    In a large bowl, combine cold noodles, shredded chicken, purple cabbage, carrots, edamame, and cilantro.

  4. 4

    Pour peanut dressing over noodle bowl and toss with tongs until coated.

  5. 5

    Portion into four containers and top with roasted crushed peanuts.

  6. 6

    Refrigerate up to 5 days. Eat straight from the fridge!

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Rinse starch completely: cold noodle salads need cold water rinsing to keep strands distinct.
  • Sauce hydration: peanut butter thickens as it chills; whisk in extra water if you like lighter dressing.
  • Vegan swap: replace chicken with crispy cubed tofu or extra edamame for 100% plant-based prep.
Batch Synergy

Complementary Meal Preps

Cook these alongside Crunchy Thai Peanut Chicken Noodle Salad to diversify your weekly menu without extra pots: