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PEANUT SALAD DRESSING (FOR SALADS, NOODLES, AND BOWLS)

This creamy Peanut Salad Dressing blends natural peanut butter, soy sauce, fresh ginger, garlic, and zesty lime juice for a bold, flavorful kick. Perfect for drizzling over Asian-inspired salads, noodles, grain bowls, and more—plus, it comes together in just 5 minutes!

INGREDIENTS

  • ¼ cup natural creamy peanut butter
  • ¼ cup rice wine vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • Juice of ½ lime
  • 1 clove garlic, grated or finely minced
  • 2 teaspoons fresh ginger, grated or finely minced

INSTRUCTIONS

  • In a small bowl or mason jar, combine all ingredients.
  • Whisk or shake until smooth and well combined.
  • Use immediately or store in the refrigerator for up to 7 days.

TIPS & STORAGE

  • Quick Tip: If your peanut butter is too thick, microwave it for a few seconds to soften.
  • Storage: Keep dressing in an airtight container in the refrigerator for up to 7 days.

Nutrition (Per 2 Tablespoons)

  • Calories: 102 kcal
  • Carbohydrates: 7g
  • Protein: 3.5g
  • Fat: 8g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 4g
  • Sodium: 287mg
  • Potassium: 113mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin C: 1mg
  • Calcium: 11mg
  • Iron: 0.5mg

AUTHENTIC PANCIT RECIPE – FILIPINO NOODLES WITH CHICKEN

Pancit – a delicious, authentic Filipino-style fried noodle dish packed with protein and vegetables. This family favorite is perfect for special occasions but simple enough to enjoy on any weeknight!

INGREDIENTS

  • 8 oz Vermicelli Rice Noodles (thin, rice-based, similar in thickness to linguine)
  • 2 tsp Sesame Oil or Extra Virgin Olive Oil
  • 10 oz Boneless Skinless Chicken Breast, sliced or diced (you can use tenders, or leftover/precooked chicken)
  • 1 cup Carrots, sliced
  • 1 Medium Celery, sliced
  • 1 tsp Minced Garlic
  • 2 cups Shredded Cabbage (or slaw mix for convenience)
  • 3 cups Chicken Broth
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Dry Soup Mix (such as Onion or Herb; measured directly from the packet)

INSTRUCTIONS

  • Begin by cooking the rice noodles according to package directions. I prefer thin vermicelli for this dish.
  • In a wok or large skillet, heat the oil until hot and sizzling.
  • Add the chicken to the pan and cook until browned on both sides and no longer pink inside. Remove the chicken and set aside. Skip this step if using precooked chicken.
  • In the same pan, add the sliced carrots and celery. Sauté for about 6 minutes until softened but still firm.
  • Add the minced garlic and sauté for another 30 seconds.
  • Stir in the cabbage (or slaw mix) and heat through, making sure not to overcook it. The cabbage should remain slightly crunchy. Once done, remove the vegetables and set aside.
  • In the still-hot pan, add chicken broth, Worcestershire sauce, soy sauce, and dry soup mix. Heat through.
  • Add the dry noodles to the pan, allowing them to absorb the liquid. This will happen quickly—be patient!
  • Once the noodles have absorbed most of the liquid and are easy to stir, return the chicken and vegetables to the pan. Mix everything together and heat through, using tongs for easier mixing.
  • Serve as-is or with a drizzle of hot chili paste for extra flavor. Enjoy!

NOTES

  • Substitutions:
    • For a vegetarian version, skip the chicken and use vegetable broth.
    • You can also use pork strips, shrimp, or steak as variations to the dish.
  • Storing/Freezing:
    • Store any leftovers in a sealed container in the fridge for 2-3 days.
    • To freeze, place cooked Pancit in an airtight freezer bag for up to 30 days. To thaw, refrigerate for 12 hours, and reheat in a skillet or microwave.

Nutrition Information (per serving):

  • Calories: 382
  • Total Fat: 11g
    • Saturated Fat: 2g
    • Unsaturated Fat: 7g
  • Cholesterol: 58mg
  • Sodium: 947mg
  • Carbohydrates: 45g
    • Fiber: 4g
    • Sugar: 7g
  • Protein: 26g