Ingredients

• •8 oz rice noodle - or spaghetti
• •1 medium lime - juiced
• •1/2 cup peanut butter
• •1 cup edamame
• •1 cup chicken - cooked and shredded
• •2 stalks green onion - sliced
• •1 medium carrot - shredded
• •1 medium red bell pepper - thinly sliced
• •2 cups red cabbage - shredded
• •1 tablespoon honey - or maple syrup
• •2 tablespoons soy sauce
• •1 tablespoon sesame oil
• •3-4 tablespoons rice vinegar

Optional Ingredients

• •1/4 cup cilantro - chopped
• •1/4 cup peanut - chopped

Instructions

1. 1.PREREQUISITE STEPS: Cook noodles according to package instructions. Drain and rinse with cold water to stop cooking. Set aside to cool.
2. 2.FOOD PREP: Add carrot to food processor and pulse until shredded (4-6 pulses). Transfer to large mixing bowl.
3. 3.Add red bell pepper, red cabbage, edamame, and cooked chicken to bowl with carrots.
4. 4.FOOD PREP: In separate bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, and lime juice. Gradually add warm water until smooth sauce consistency is achieved.
5. 5.Add cooled noodles and green onions to vegetable mixture. Pour peanut sauce over everything and toss gently to coat evenly.
6. 6.SERVING: Let salad rest for 5 minutes to allow flavors to meld. Serve at room temperature or chilled. Cut noodles shorter for younger toddlers if needed.
7. 7.BATCH COOKING TIP: Best served fresh but can be refrigerated for up to 2 days. Add chopped peanuts and cilantro just before serving. Makes approximately 15 toddler portions.