Asian Noodle Salad With Chicken And Cashews Recipes

ASIAN NOODLE SALAD WITH CHICKEN AND CASHEWS

Asian Noodle Salad with Chicken and Cashews image

I found this pasta dish on For the Love of Cooking blog and it has become an instant favorite in our family. Check out Pam's blog for amazing recipes! picture and recipe belong to Pam at: http://fortheloveofcooking-recipes.blogspot.com/

Provided by Melissa Riha

Categories Salads

Time 2h

Number Of Ingredients 19

Ingredients

DRESSING AND MARINADE
6 Tbsp seasoned rice vinegar
1/4 c canola oil
2 Tbsp sesame oil
2 clove garlic, minced
2 Tbsp fresh ginger, grated
5 Tbsp soy sauce, dark
2 tsp hot chili sauce
2 boneless, skinless, chicken breast - trimmed of any fat
SALAD
2 green onions - diced finely
1 handfull of cilanto - chopped
1/2 red bell pepper - julienned
1/2 orange bell pepper - julienned
1 c carrots - shredded
1 c snow peas - cut in half
1 c mandarin oranges - drained
1/2 c cashews, unsalted - toasted
3/4 lb spaghetti noodles - cooked per instructions

Steps:

1. Marinade: Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.
2. Salad: Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
3. Prepare all the vegetables, set aside.
4. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks.
5. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

CASHEW CHICKEN NOODLE SALAD

Cashew Chicken Noodle Salad image

This should be renamed Can't Stop Eating It salad, because I ate darn near the whole bowl the day I made it. The chicken can be omitted if desired. This is a slightly different twist on ramen noodle salad. I was surprised to find that there weren't hundreds of recipes already posted.

Provided by Cyberchef

Categories < 60 Mins

Time 33m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (8 ounce) package coleslaw mix
2 (3 ounce) packages chicken-flavored ramen noodles
1 -2 chicken breast, cooked and cooled (boneless, skinless)
1 cup cashew halves
1 cup broccoli (very tiny pieces)
1 cup green pepper, diced (or red pepper)
1/2 cup finely chopped red onion (or green onions)
1/4 cup olive oil
1/4 cup rice vinegar
1/2 cup sugar
1 tablespoon soy sauce

Steps:

Toast cashews in oven until nicely browned, then allow to cool.
Rinse cole slaw mix under cold water, drain well and place into a large bowl.
Add broccoli pieces, green pepper, and onion to slaw mix and stir.
Cut chicken breasts into small pieces and add to slaw mix.
Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
Add noodles and cashews to slaw mix and stir well.
In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
Shake until well blended then pour over slaw/noodle mix.
Stir well and refrigerate for two hours to chill. Stir again before serving.

Nutrition Facts : Calories 353.8, Fat 20.1, SaturatedFat 4.6, Cholesterol 11.6, Sodium 503.2, Carbohydrate 36.4, Fiber 1.9, Sugar 15.5, Protein 9.6

ASIAN NOODLE SALAD WITH CASHEWS

Asian Noodle Salad with Cashews image

This salad is so amazingly good. I'm totally addicted to it. It looks (and tastes) like something you'd eat in a restaurant. I know, you're thinking spinach with noodles???? But it is SO good. And don't let the long ingredient list scare you. Trust me it's worth the chopping. If I'm making this just for our family, I cut up all my veggies and put them in ziplock baggies. Then I make the dressing and the noodles. I keep all of it in the fridge and just pull it out as much as I want and enjoy the salad 2x in one week! I found it on Pioneer Woman's website (adapted from Jamie Oliver's version) and adapted it to my taste. As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6. It looks like you've got this huge salad and how is it all going to be eaten and then all of a sudden it's gone and people are asking for more!!

Provided by Monica

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

375 g linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.)
1/2-1 head napa cabbage, sliced
1/2-1 head purple cabbage, sliced
150 g Baby Spinach (about 1/2 a bag)
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
2 cups bean sprouts (or one small bag)
3 green onions, sliced
1/4 cup cilantro, you can do as much as you like though
1/4 cup sunflower seeds
1/2 cup cashew nuts, roasted
1/2 cup olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/4 cup brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion)
3 tablespoons fresh ginger, chopped (I've also used the powder, but fresh does taste better)
2 garlic cloves, chopped
1 lime, juice of

Steps:

Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.
Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.
Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.
As a side salad it probably serves more like 8 - 10. But if this is all you're eating then it will serve 4 - 6.

Nutrition Facts : Calories 643.1, Fat 32.3, SaturatedFat 4.7, Sodium 1130.9, Carbohydrate 76.1, Fiber 7.1, Sugar 17.8, Protein 16.8

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