Recipe: Delicious Asian chicken noodle salad

Asian chicken noodle salad. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas. Pour over salad, and toss to evenly coat. Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.

To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk. Prepare the salad dressing by whisking together the soy sauce, rice wine vinegar, crushed red pepper flakes, wasabi powder, garlic, and oils. Remove skin from chicken breasts and shred meat into bite-sized pieces. You can cook Asian chicken noodle salad using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Asian chicken noodle salad

1. You need 8 oz of spaghetti.
2. It's 1 of red bell thinly Julianne.
3. Prepare 1 cup of thinly grated carrots.
4. You need 4 of green onions thinly sliced on the biased, white part removed.
5. It's 3 oz of chopped honey roasted peanuts.
6. You need 1 cup of chopped packed herbs (cilantro, mint, basil).
7. It's 1 of large chicken breast poached and pulled.
8. It's of For the sauce.
9. It's 3 of large garlic cloves fine minced.
10. Prepare 1/2 cup of seasoned rice vinn.
11. Prepare 1 tbs of soy sauce.
12. Prepare 1 tbs of fish sauce.
13. Prepare 1 tbs of brown sugar.
14. You need 2 tsp of sesame oil.
15. Prepare 1 tbs of hoisin.
16. Prepare 1 tbsp of Chile oil (or to taste).
17. Prepare 1 tbsp of sambal.

In a large bowl, toss shredded chicken with noodles, dressing, bell peppers, peanuts, scallions, cilantro and sesame seeds. Taste and adjust seasoning if necessary. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl. Add the ramen/almond mixture and stir well.

Asian chicken noodle salad instructions

1. Start by poaching the chicken and pulling, set aside..
2. Cool the noodles to al dente and rinse to stop the cooking and set aside.
3. Add all the sauce ingredients together and whisk well.
4. Cut all the veggies and add to a large bowl along with the noodles.
5. Add the sauce to the veggies and noodles and using your hands mix thoroughly. Set in the fridge to marry for no less than 3 hours but preferably over night..
6. Before service chop the herbs and peanuts and mix all thoroughly and serve..

Add dressing and stir to coat. I generally prepare the dressing right before serving. Asian Chicken Noodle Salad: Bring a large pot of salted water to a boil. Add the spaghetti (or linguine) and cook according to package directions. Drain, rinse under very cold water (to stop cooking), drain again and set aside.