Ingredients for Asian Chicken Noodle And Vegetable Salad
- Rice Noodles
- Boneless Skinless Chicken Breasts
- Carrot
- Green Bell Pepper
- Green Onion
- Sliced Water Chestnuts
- Thai Sweet Chili Sauce
- Canola Oil
- Rice Wine Vinegar
- Fresh Lemon Juice
- Low Sodium Soy Sauce
- Fresh Ginger
- Dry Roasted Unsalted Peanuts
How to Make Asian Chicken Noodle And Vegetable Salad
- Cook noodles according to package directions. Drain and rinse under cold water to cool completely. Set aside.
- While noodles are cooking, prepare the chicken and vegetables. Shred or dice the cooked chicken breast. Shred the carrots and red cabbage. Chop the cucumber and green onions.
- In a large bowl, combine the cooled noodles, shredded chicken, carrots, red cabbage, cucumber, and green onions.
- In a small bowl, whisk together the chili garlic sauce, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), and grated ginger until well combined.
- Pour the chili sauce dressing over the noodle mixture.
- Gently toss to coat all ingredients evenly.
- Sprinkle with chopped roasted peanuts.
- Serve immediately and enjoy your delicious and refreshing Asian Chicken Noodle Salad!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
4g
Carbs
14g
