Recipe: Appetizing Asian chicken noodle salad

Asian chicken noodle salad. Reviews for: Photos of Asian Chicken Noodle Salad. Asian Chicken Noodle Salad. this link is to an external site that may or may not meet accessibility guidelines. Learn how to make a Chicken Noodle Salad!

Drain and rinse under cold water. Transfer noodles to the large bowl with the carrots and fennel. Perfect for a picnic or light supper, this Asian chicken noodle salad is flavorful and satisfying. You can cook Asian chicken noodle salad using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Asian chicken noodle salad

You need of spaghetti.
Prepare of red bell thinly Julianne.
It's of thinly grated carrots.
It's of green onions thinly sliced on the biased, white part removed.
Prepare of chopped honey roasted peanuts.
Prepare of chopped packed herbs (cilantro, mint, basil).
You need of large chicken breast poached and pulled.
You need of For the sauce.
Prepare of large garlic cloves fine minced.
Prepare of seasoned rice vinn.
It's of soy sauce.
It's of fish sauce.
It's of brown sugar.
You need of sesame oil.
Prepare of hoisin.
You need of Chile oil (or to taste).
You need of sambal.

Can be made up ahead of time if and noodles, cabbage, pepper, chicken, sesame seeds and dressing kept separate and tossed just prior to serving. Everyone loves a good Asian noodle salad, right? I like mine with lots of colorful veggies tossed in with the noodles, so it feels more like a "salad" and not just highly seasoned cold noodles. Although this salad may look like it'll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy Transfer the salad to a serving platter or plates.

Asian chicken noodle salad step by step

Start by poaching the chicken and pulling, set aside..
Cool the noodles to al dente and rinse to stop the cooking and set aside.
Add all the sauce ingredients together and whisk well.
Cut all the veggies and add to a large bowl along with the noodles.
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..
Before service chop the herbs and peanuts and mix all thoroughly and serve..

Slice the chicken thinly and arrange on top. Drizzle with the reserved dressing, garnish with fennel. This recipe is an updated post from the Macheesmo Archives! The best part about learning to cook is when you nail a dish. People are fighting over the leftovers.