Peanut Noodle Salad

Ingredients

Peanut Sauce

• 1/4 cup peanut butter, or nut butter of choice

• 3 tbsp tamari

• 3 tbsp rice vinegar

• 1 tbsp lime juice

• 1 tbsp maple syrup

• 1 tbsp ginger, grated

• 1 large clove garlic, grated

• 1 tsp sesame oil

• 1/2 tsp crushed red pepper flakes

Bowls

• 2 cups cooked chicken, shredded

• 2 blocks rice and millet noodles (or 4 servings your favorite rice noodle)

• 2 cups carrots, grated, spiralized, or peeled into ribbons

• 1 cup chickpeas, drained and rinsed

• 1 cup green onions, chopped

• 2 cups spring mix, or dark leafy green of choice

Instructions

Peanut Sauce

1. Combine all ingredients in a food processor and blend until smooth. Set aside.

Bowls

1. Cook rice noodles according to package instructions. Toss with about a tsp or two of oil to prevent them from sticking. Set aside.

2. Combine bowl ingredients and drizzle with the peanut sauce. Toss to combine and serve!

MEAL PREP NOTES:

Divide each bowl ingredient evenly into four Tupperware containers. Divide the sauce into small ramekins or containers if possible. Otherwise, store separately until serving. Will last for up to 5 days in the fridge.

Serves: 4 Time: 30 minutes  Calories: 502 Protein: 39g Carbs: 41g Fat: 17g