Lunchbox Salad (Bang Bang & Thai Style) by @lesgourmandisesdeloubna

Name: Lunchbox Salad (Bang Bang & Thai Style)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 45 ml Peanut Butter for the sauce; 90 ml Hot Water or more to thin the sauce; 15 ml Rice Vinegar; 45 ml Soy Sauce for the sauce, in the poaching liquid; 5 ml Honey a drizzle; 30 ml Lime juice of one lime, for the sauce; 2 g Salt for the sauce, to taste; 1 g Chili for the sauce, to taste; 3 g Garlic small clove, grated, for the sauce, aromatic for poaching liquid; 10 g Ginger a piece, grated, for the sauce; 300 g Chicken Breast amount not given; 1 Star Anise aromatic for poaching liquid; Fresh Ginger; 1 Bay Leaf aromatic for poaching liquid; 1 g Timut Pepper peppercorns, aromatic for poaching liquid; 15 ml Lemon Juice in the poaching liquid; 100 g Vermicelli Noodles cooked and drained; 100 g Carrot julienned; 100 g Red Cabbage very finely sliced; 150 g Cucumber Lebanese cucumber; 30 g Spring Onion; Coriander Leaves; 30 g Roasted Peanuts crushed, for topping

40 min

2 servings

🥜

45 ml

Peanut butter

💧

90 ml

Hot water

🍚

15 ml

Rice vinegar

🥢

45 ml

Soy sauce

🍯

5 ml

Honey

🍋

30 ml

Lime

🧂

2 g

Salt

🌶️

1 g

Chili

🧄

3 g

Garlic

🫚

10 g

Ginger

🍗

300 g

Chicken breast

🫙

1

Star anise

🫚

Fresh ginger

🌿

1

Bay leaf

🫑

1 g

Timut pepper

🍋

15 ml

Lemon juice

🍜

100 g

Vermicelli noodles

🥕

100 g

Carrot

🥬

100 g

Red cabbage

🥒

150 g

Cucumber

🧅

30 g

Spring onion

🌿

Coriander leaves

🥜

30 g

Roasted peanuts

Boil
- hot water
- soy sauce
- lemon juice
Bring water, soy sauce, lemon juice, salt, star anise, ginger, garlic, bay leaf, and Timut peppercorns to a boil in a saucepan.
Add
- chicken breast
Add the chicken breast and simmer it for 15 to 20 minutes, until fully cooked.
Cook
- rice vermicelli
Cook the rice vermicelli according to the package instructions and drain it thoroughly.
Grate
- carrot
- red cabbage
Grate the carrot and finely slice the red cabbage.
Slice
- Lebanese cucumber
- spring onion
Slice the Lebanese cucumber and spring onion.
Grate
- garlic
- fresh ginger
Grate the garlic and fresh ginger into a mixing bowl.
Whisk
- peanut butter
- hot water
- rice vinegar
Whisk peanut butter, hot water, rice vinegar, soy sauce, honey, lime juice, salt, and chili pepper into a smooth pourable sauce.
Shred
- chicken breast
Remove the cooked chicken from its poaching liquid and shred it with two forks.
Divide
- peanut butter
- chicken breast
Divide the peanut sauce between two meal-prep containers and add the shredded chicken.
Layer
- rice vermicelli
- carrot
- Lebanese cucumber
Layer the vermicelli, carrot, cucumber, red cabbage, spring onion, and coriander leaves into each container.
Top
- roasted peanuts
Top each salad with crushed roasted peanuts and serve chilled.

Lunchbox Salad (Bang Bang & Thai Style) by @lesgourmandisesdeloubna

40 min

2 servings

🥜

45 ml

Peanut butter

💧

90 ml

Hot water

🍚

15 ml

Rice vinegar

🥢

45 ml

Soy sauce

🍯

5 ml

Honey

🍋

30 ml

Lime

🧂

2 g

Salt

🌶️

1 g

Chili

🧄

3 g

Garlic

🫚

10 g

Ginger

🍗

300 g

Chicken breast

🫙

1

Star anise

🫚

Fresh ginger

🌿

1

Bay leaf

🫑

1 g

Timut pepper

🍋

15 ml

Lemon juice

🍜

100 g

Vermicelli noodles

🥕

100 g

Carrot

🥬

100 g

Red cabbage

🥒

150 g

Cucumber

🧅

30 g

Spring onion

🌿

Coriander leaves

🥜

30 g

Roasted peanuts

Preparation Steps

Step 1/11
Bring water, soy sauce, lemon juice, salt, star anise, ginger, garlic, bay leaf, and Timut peppercorns to a boil in a saucepan.
💧hot water
🥢soy sauce
🍋lemon juice
🧂salt
🫙star anise
🫚fresh ginger
🧄garlic
🌿bay leaf
⚫Timut peppercorns
🍲saucepan
Step 2/11
Add the chicken breast and simmer it for 15 to 20 minutes, until fully cooked.
🍗chicken breast
🍲saucepan
Step 3/11
Cook the rice vermicelli according to the package instructions and drain it thoroughly.
🍝rice vermicelli
🍲saucepan
🧺colander
Step 4/11
Grate the carrot and finely slice the red cabbage.
🥕carrot
🥬red cabbage
🧀box grater
🔪mandoline slicer
🪵cutting board
Step 5/11
Slice the Lebanese cucumber and spring onion.
🥒Lebanese cucumber
🧅spring onion
🔪knife
🪵cutting board
Step 6/11
Grate the garlic and fresh ginger into a mixing bowl.
🧄garlic
🫚fresh ginger
🧀box grater
🥣mixing bowl
Step 7/11
Whisk peanut butter, hot water, rice vinegar, soy sauce, honey, lime juice, salt, and chili pepper into a smooth pourable sauce.
🥜peanut butter
💧hot water
🍚rice vinegar
🥢soy sauce
🍯honey
🍋lime juice
🧂salt
🌶️chili pepper
🥣mixing bowl
🍴fork
Step 8/11
Remove the cooked chicken from its poaching liquid and shred it with two forks.
🍗chicken breast
🍴fork
🪵cutting board
Step 9/11
Divide the peanut sauce between two meal-prep containers and add the shredded chicken.
🥜peanut butter
🍗chicken breast
meal-prep container
Step 10/11
Layer the vermicelli, carrot, cucumber, red cabbage, spring onion, and coriander leaves into each container.
🍝rice vermicelli
🥕carrot
🥒Lebanese cucumber
🥬red cabbage
🧅spring onion
🌿fresh coriander leaves
meal-prep container
Step 11/11
Top each salad with crushed roasted peanuts and serve chilled.
🥜roasted peanuts
meal-prep container

Composition

Ingredients

Types

Nut products, Water, Condiments, Sweeteners, Spices, Vegetables, Meat, Herbs, Fruit, Nuts

Ingredients

Peanut butter, Hot water, Rice vinegar, Soy sauce, Honey, Lime, Salt, Chili, Garlic, Ginger, Chicken breast, Star anise, Fresh ginger, Bay leaf, Timut pepper, Lemon juice, Vermicelli noodles, Carrot, Red cabbage, Cucumber, Spring onion, Coriander leaves, Roasted peanuts

Notes

Peanut butter (for the sauce), Hot water (or more to thin the sauce), Soy sauce (for the sauce, in the poaching liquid), Honey (a drizzle), Lime (juice of one lime, for the sauce), Salt (for the sauce, to taste), Chili (for the sauce, to taste), Garlic (small clove, grated, for the sauce, aromatic for poaching liquid), Ginger (a piece, grated, for the sauce), Chicken breast (amount not given), Star anise (aromatic for poaching liquid), Bay leaf (aromatic for poaching liquid), Timut pepper (peppercorns, aromatic for poaching liquid), Lemon juice (in the poaching liquid), Vermicelli noodles (cooked and drained), Carrot (julienned), Red cabbage (very finely sliced), Cucumber (Lebanese cucumber), Roasted peanuts (crushed, for topping)

Allergens

Peanuts, Soy, Gluten

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

560 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 57g, Fat: 20g, Fiber: 6g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 1040mg, Potassium: 660mg, Iron: 3.2mg

Vitamins

Vitamin A: 510mcg RAE, Vitamin C: 28mg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

saucepan, mixing bowl, knife, cutting board, box grater, colander, mandoline slicer, fork, meal-prep container

Appliances

to inform

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Work lunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Thai, Asian, French

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Crunchy, Tender, Chewy, Crisp, Creamy

Flavors

Savory, Nutty, Tangy, Sweet, Spicy, Fresh, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard sooner in hot weather), fridge : 3 days (Store in airtight meal-prep containers,Keep peanuts separate when possible for maximum crunch), freezer : (Not recommended because fresh vegetables and vermicelli lose texture)