We ate at school tonight since TJ was volunteering for an event there. Paula made this delicious salad, another recipe that we found in Food Network’s magazine. This one came from the March 2015 issue and was called Peanut Noodle Chicken Salad. This dish worked well because it was easy to transport to school.

First, bring a medium pot of salted water to a boil and add 1 package of Asian wheat noodles. Cook as the label directs and then drain and toss with the 1 tablespoon of soy sauce and 1 teaspoon of sesame oil in a large bowl. Cover and chill until needed.

Second, bring a large pot of salted water to a boil. Reduce the heat to medium low, add the chicken and simmer until cooked through, about 10 minutes. Drain and shred or cut the chicken into bite size pieces. Set aside.

Heat a wok over medium-high heat. Cook 1 large handful of cashews, stirring, until browned, about 3 minutes. Let the cashews cool slightly and then place in a plastic bag and bash with a rolling pin. (Or use chopped cashews to skip this step!)

Third, make the peanut sauce by heat the wok over high heat and add 1 tablespoon of canola or peanut oil. Add 2 small, finely chopped shallots and fry until translucent, about 45 seconds. Add 3-4 tablespoons of crunchy peanut butter and 1 chopped jalapeno. Stir-fry less than 1 minute. Stir in 6 tablespoons of vegetable broth and 3 tablespoons water. When the sauce starts to bubble, remove from the heat and transfer to a bowl. Season with salt. (If you like your sauce thinner, stir in a few tablespoons of water.)

Fourth, assemble the salad by combining the noodles, jalapeno, 1/2 sliced English cucumber, bean sprouts (if desired), chopped cilantro and 1-2 chopped scallions along with the chicken. Drizzle with the peanut sauce and sprinkle with the crushed cashews. Serve and enjoy!