Thai Peanut Noodle and Veggie Salad | Recipes | WW USA

Ingredients

• 3 Tbsp Powdered peanut butter
• 2 Tbsp Water, warm
• 2 tsp Soy sauce
• 2 tsp Sesame oil
• 2 tsp Rice wine vinegar
• 1/2 tsp Minced ginger, fresh
• 1/4 tsp Table salt
• 7 oz Cooked rice noodles
• 1/3 cup(s) Shredded carrots
• 1/3 cup(s) Cucumber, seeded, thin sliced
• 1/3 cup(s) Red bell pepper, thin sliced
• 1/4 cup(s) Cilantro, additional for garnish
• 2 Tbsp Fresh mint leaves, additional for garnish
• 2 Tbsp Scallions, chopped, additional for garnish
• 1 Tbsp Jalapeño pepper, minced
• 3 oz Uncooked skinless boneless chicken breast