Salad Mie Kacang

Instructions

1. Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
2. Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
3. Prep all your veggies and toss together in a bowl.
4. Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
5. Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
6. Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)