15-minute Vietnamese Noodle Salad

Cook noodles according to package directions. Drain and rinse under cold water. Place in a large bowl and set aside.

Combine juice of 1 lime, 1 tablespoon soy sauce, garlic, 1 ½ tablespoons sugar, and black pepper in a medium bowl. Add chicken thighs and toss to coat with sauce.

Heat oil in a wok or a skillet over medium/high heat. Add chicken and cook until chicken is done, about 4–5 minutes. Remove chicken from skillet and set aside.

To make the dressing, combine remaining 1 ½ tablespoons sugar with the hot water in a small bowl. Stir to dissolve sugar. Stir in juice from remaining lime, remaining 1 tablespoon soy sauce, and red pepper flakes.

In the large bowl with the noodles, add onion slices, baby spinach, chopped cilantro, carrots, and cooked chicken. Drizzle in dressing and gently toss to combine.

Serve right away or cover and place in refrigerator to serve as a cold salad.