You are here: Home » Recipes » Chinese Chicken and Noodle Salad with Peanut Sauce Chinese Chicken and Noodle Salad with Peanut Sauce Kitchen Tested Yield 6 servings Prep 10 mins Cook 10 mins A main-dish Asian-style salad. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Look for Chinese egg noodles in the international section of the supermarket, or use two packages of ramen noodles, discarding the seasoning packets. A basic creamy processed peanut butter (like Jif or Skippy) works best here. Ingredients 1 pound boneless, skinless chicken breasts1 tablespoon vegetable oil6 ounces Chinese egg noodles1/3 cup reduced-fat creamy peanut butter1 1/2 tablespoons red wine vinegar1 1/2 tablespoons dry sherry3 tablespoons soy sauce1/4 cup water1 1/2 tablespoons sugar5 ounces Romaine lettuce1 red bell pepper, cored and cut into thin strips1 cup peeled, diced cucumber6 green onions, sliced ¼-inch-thick Instructions Cut chicken breasts crosswise into thin slices Heat oil in large, nonstick skillet over high heat. Add chicken and sauté about 3 minutes or until chicken is thoroughly cooked. Cook noodles according to package directions. Drain in colander and let cool. Whisk together peanut butter, vinegar, sherry, soy sauce, water and sugar in a small bowl. Stack Romaine lettuce leaves. Roll up into a long cylinder (like a cigar). Slice across the roll to form thin strips. Toss noodles with chicken and peanut butter mixture in a large bowl. Add bell pepper, cucumber, green onions and lettuce; toss to combine well. Recipe by Greg Patent.