8 ounce whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand) 1 ½ pound skinless, boneless chicken breast, cut into 1-inch chunks 1 tablespoon low-sodium soy sauce Crushed red pepper, to taste
Salad:
2 cup 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)
Garnish:
Fresh cilantro Sesame seeds Sliced green onions
Ginger-Soy Vinaigrette
5 tablespoon low sodium soy sauce ¼ cup olive oil 3 tablespoon rice vinegar (or less/more to taste) 2 tablespoon sriracha chili-garlic sauce Juice of 1 lime 1 ½ tablespoon grated ginger (or more/less to taste) 1 tablespoon minced garlic 1 tablespoon honey 1 tablespoon sesame oil 1 tablespoon sesame seeds
Peanut Sauce:
5 tablespoon powdered peanut butter 4 ounce water 5 tablespoon low-sodium soy sauce 2 tablespoon Sriracha (or more/less to taste) 1 tablespoon grated ginger 1 tablespoon rice vinegar
