ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO
Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
- Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g
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
VIETNAMESE CHICKEN AND MINT SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.
MINTY ASIAN CHICKEN SALAD
Cheer up a chicken salad, make it minty and then add some Asian flavours
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
- Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.
Nutrition Facts : Calories 320 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Protein 22 grams protein, Sodium 2.83 milligram of sodium
ASIAN CHICKEN NOODLE SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
- Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
- For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
- Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.
ASIAN NOODLE SALAD WITH PEANUTS AND MINT
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.
- In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl combine noodles, scallions, cucumber, peanuts, and mint. Toss noodle mixture with sauce, garnish with additional mint, and serve.
MINTY ASIAN CHICKEN NOODLE SALAD
Make and share this Minty Asian Chicken Noodle Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened.
- Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, scallions and chili.
- Mix together the soy sauce, lime zest and juice and sugar, then pour over the noodles.
- Toss through the mint leaves and serve.
Nutrition Facts : Calories 343.8, Fat 4.3, SaturatedFat 1.2, Cholesterol 41.2, Sodium 1149.5, Carbohydrate 55.9, Fiber 2.6, Sugar 4.2, Protein 19.5
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