Spicy Asian Chicken And Noodle Salad Recipes

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

SPICY ASIAN CHICKEN AND NOODLE SALAD

Steps:

• Cook vermicelli according to the package directions; drain, rinse, drain again; set aside.
• In a large bowl, add the stir-fry sauce, mayonnaise, and peanut butter; whisk until well blended.
• Add in the vermicelli, chicken, broccoli, and carrots; toss until coated.
• Garnish with peanuts and cilantro.
• Serve right away or may cover and chill until ready to serve.

SPICY ASIAN CHICKEN NOODLE SALAD

Steps:

• In a large serving bowl, whisk together first 7 ingredients. Add pasta, green onions, chicken and snow peas; stir to coat with sauce. Add cilantro and sesame seeds; toss to blend. Serve slightly warm or at room temperature.

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD

Steps:

• In a medium bowl, mix together all ingredients.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.