Asian Chicken Noodle And Vegetable Salad Recipe

Name: Asian Chicken Noodle And Vegetable Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: Rice Noodles, amount as needed; Cooked Boneless Skinless Chicken Breasts, cut into bite-sized pieces (amount as needed); 1/2 cup shredded Carrot; Red Bell Pepper, to taste; 1/4 cup chopped Green Onions, plus extra for garnish; 1/2 cup chopped Water Chestnuts (or cucumbers); Mixed Mushrooms, to taste; Thai Sweet Chili Sauce, to taste; Canola Oil, to taste; 2 tablespoons Rice Wine Vinegar; Fresh Lemon Juice, to taste; 1 tablespoon Low Sodium Soy Sauce; 1/2 teaspoon grated Fresh Ginger; 1/4 cup chopped Dry Roasted Unsalted Peanuts; Cilantro, to taste; 1/2 cup shredded red cabbage; 1/4 cup chili garlic sauce; 1 tablespoon sesame oil; 1 teaspoon honey; Sesame Seeds, for garnish (optional)

A vibrant and refreshing Asian Chicken Noodle & Vegetable Salad, ready in 20 minutes! This lightened-up recipe is inspired by Cooking Light, offering a delicious blend of crunchy veggies, tender chicken, and savory noodles. Easily customizable – swap cucumbers for water chestnuts if you prefer! Perfect for a quick weeknight meal or a healthy lunch.

Prep Time 15 mins

Cook Time 20 mins

Calories 450.9 kcal

Protein 67g

Rating 5.0 (2 Reviews)

Asian Chicken Noodle And Vegetable Salad

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Chicken Noodle And Vegetable Salad

Rice Noodles, amount as needed
Cooked Boneless Skinless Chicken Breasts, cut into bite-sized pieces (amount as needed)
1/2 cup shredded Carrot
Red Bell Pepper, to taste
1/4 cup chopped Green Onions, plus extra for garnish
1/2 cup chopped Water Chestnuts (or cucumbers)
Mixed Mushrooms, to taste
Thai Sweet Chili Sauce, to taste
Canola Oil, to taste
2 tablespoons Rice Wine Vinegar
Fresh Lemon Juice, to taste
1 tablespoon Low Sodium Soy Sauce
1/2 teaspoon grated Fresh Ginger
1/4 cup chopped Dry Roasted Unsalted Peanuts
Cilantro, to taste
1/2 cup shredded red cabbage
1/4 cup chili garlic sauce
1 tablespoon sesame oil
1 teaspoon honey
Sesame Seeds, for garnish (optional)

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How to Make Asian Chicken Noodle And Vegetable Salad

Cook noodles according to package directions. Drain and rinse with cold water to cool completely.
While noodles cook, prepare the chicken: (If using leftover cooked chicken, skip this step). Cut cooked chicken into bite-sized pieces.
In a large bowl, combine the cooked noodles, chicken, 1/2 cup shredded carrots, 1/2 cup shredded red cabbage, 1/4 cup chopped green onions, and 1/2 cup chopped water chestnuts (or cucumbers).
In a small bowl, whisk together 1/4 cup chili garlic sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, and 1/2 teaspoon grated ginger.
Pour the chili garlic sauce mixture over the noodle mixture and gently toss to combine.
Sprinkle with 1/4 cup chopped peanuts.
Serve immediately and enjoy!
Garnish with extra green onions and sesame seeds (optional).

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

22g

Fat

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry Asian Easy Beginner Cook Chicken Stove Top Meat Equipment Presentation Served Hot