CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
- Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
- Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
CHINESE CHICKEN SALAD
Recipe video above. This one is all about the fabulous Asian Dressing and the slaw-type shape of the ingredients. Don't skip the crunchy noodles, they totally make this! Alternative Dressing: standby Asian Sesame Dressing (keeps for weeks).
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
- Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
- Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!
Nutrition Facts : ServingSize 320 g, Calories 412 kcal, Carbohydrate 17.3 g
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
CHINESE HOT AND SOUR CHICKEN NOODLE SALAD
Make and share this Chinese Hot and Sour Chicken Noodle Salad recipe from Food.com.
Provided by Nancy Van Ess
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 5-6 quart pan, bring about 3 quarts of water to a boil.
- Add chicken, cover and bring to a boil.
- Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
- Lift out chicken, let cool and reserve water.
- Remove and discard skin and bones*; tear chicken into bite-size shreds.
- If made ahead, cover and chill chicken and water until next day.
- Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
- Drain; immerse in cold water until cool, then drain well again.
- Remove any debris from peppercorns.
- In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
- Pour peppercorns into a blender and whirl until finely ground.
- Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
- Let cool and add ground pepper, vinegar, soy sauce and cilantro.
- On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
- Pour dressing evenly over salad and mix to blend.
- - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.
Nutrition Facts : Calories 340.7, Fat 12.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 375.7, Carbohydrate 45, Fiber 9.2, Sugar 1.1, Protein 15.9
HOT CHINESE CHICKEN SALAD
Make and share this Hot Chinese Chicken Salad recipe from Food.com.
Provided by cybernetmame
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
- Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
- Add soy sauce and monosodium glutamate until heated.
- Add lettuce and pimentos, toss lightly. Serve with rice.
SWEET-AND-SOUR CHICKEN NOODLES RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, garlic, red pepper, soy sauce, ketchup, cider vinegar, noodle, sesame seed
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
- In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
- Add the chicken and noodles, and mix together for another couple of minutes.
- Garnish with sesame seeds.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 5 grams, Fiber 2 grams, Protein 33 grams, Sugar 3 grams
CHINESE NOODLE SALAD
I didn't like this the first few times I tried it but now I love it! It's got a tangy taste and goes well with Chinese food or sandwiches. Leftovers are softer but great as a snack the next day.
Provided by DGRIFF718
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 6m
Yield 8
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
- Crush ramen noodles in the packages. Pour into salad dressing.
- In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Nutrition Facts : Calories 216 calories, Carbohydrate 24.9 g, Fat 12.3 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 413 mg, Sugar 10.9 g
QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP
Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours
Provided by Ching-He Huang
Categories Dinner, Main course, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
- Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
- Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium
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- Add the chicken breast into a small pot and add water to cover for 1 inch (2 cm). Bring to a boil and turn to medium-low heat. Simmer until the chicken breast is just cooked through, that the juice runs clear if you pierce the thickest part with a knife, 15 to 20 minutes. Plunge the chicken breast into ice water immediately to stop the cooking. Drain the chicken and set it aside to cool.
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