Best Asian Chicken Noodle Salad Recipes
SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD
This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together all ingredients.
SPICY ASIAN NOODLE AND CHICKEN SALAD
Provided by Pam Norby
Categories Salad Food Processor Chicken Ginger Pasta Vegetable Quick & Easy Lunch Buffet Peanut Cilantro Soy Sauce Bon Appétit Wisconsin Tree Nut Free
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 13
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.
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 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
CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD
You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!
Provided by Kittencalrecipezazz
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
- In a large serving bowl combine the lettuce with chopped chicken and green onions.
- Chill until ready to serve.
- Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
- Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
- Serve immediately.
ASIAN NOODLE SALAD WITH CHICKEN AND CASHEWS
I found this pasta dish on For the Love of Cooking blog and it has become an instant favorite in our family. Check out Pam's blog for amazing recipes! picture and recipe belong to Pam at: http://fortheloveofcooking-recipes.blogspot.com/
Provided by Melissa Riha
Categories Salads
Time 2h
Number Of Ingredients 19
Steps:
- 1. Marinade: Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.
- 2. Salad: Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
- 3. Prepare all the vegetables, set aside.
- 4. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks.
- 5. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.
ASIAN SESAME NOODLE-CHICKEN SALAD
No need to get a specialty sauce or noodles to make this Asian-style chicken salad. We used toasted sesame dressing and spaghetti-worked like a charm.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt; drain. Transfer to large bowl; cool slightly.
- Combine spaghetti with remaining ingredients except dressing.
- Add dressing; mix lightly.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
ASIAN CHICKEN SALAD OVER RICE NOODLE CAKE
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips.
- Make the dressing: In a food processor or blender combine ingredients and process until combined well.
- In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine.
- In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.
CHICKEN AND ASIAN NOODLE SALAD
Steps:
- In a small non-reactive bowl, whisk together rice wine vinegar, miso, and sesame oil until well combined. Set aside.
- In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens, and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates. Divide salad evenly among papaya halves or serve in cool Asian-style bowls if you're entertaining.
Nutrition Facts : Calories 254 calorie, Fat 2.8 grams, SaturatedFat 0.5 grams, Carbohydrate 32 grams, Fiber 6 grams, Protein 25 grams
ASIAN CHICKEN AND NOODLE SALAD
A deliciously filling and healthy dish. You can change the amount of lettuce you use to make a smaller or larger portion.
Provided by kdarlington
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Firstly, yuo need to place all you marinade ingredients in to a glass bowl and place your chicken thighs on top, mix them until they are thoroughly covered in the marinade and put in the fridge for between 30 minutes and an hour
- Once the chicken has marinated for long enough, put a griddle pan on high heat (do not add any oil, just heat it dry) and place a pan of water on to boil. Whilst waiting for these to heat up share the mixed lettuce leaves between two dishes. I usually chop the lettuce further, so there is no need to use a knife.
- Once the griddle has been heating up for approximately 3 minutes put the chicken on. It is very important to a) have good ventilation because this is going to smoke a lot and b) you must not move the chicken once it begins cooking otherwise you will ruin the beautiful griddle marks. After 5 minutes on one side, turn the chicken over. Don't throw away the marinade!
- Meanwhile, your pan of water should now be boiling. throw in the turmeric, cumin and veg stock and then the noodles and leave to cook for their suggested cooking time. Once finished, drain and place on top of the lettuce leaves in the serving dishes.
- After the chicken is thoroughly cooked, chop it roughly into chunks (again this means you don't need a knife but also ensures you can check every bit is cooked through, if it isn't throw back in the pan quickly, and then place on top of the noodles.
- turn the heat down on the griddle pan and put the pak choi straight in, followed by the left over marinade.. Cook these off for another few minutes until the pak choi has softened slightly and the sauce has thickened. Add this to your stack of food and ensure the sauce is spread fully over the whole dish. It not only acts as a sauce, but as a dressing for the salad.
ASIAN NOODLE AND SMOKED CHICKEN SALAD
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling, salted water add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running water, and drain them well. In a bowl toss the noodles with the sesame oil and chicken.
- In a saucepan of boiling water blanch the snow peas for 30 seconds, drain and refresh them under running cold water. Transfer the noodle mixture to a serving platter and garnish with snow peas, carrots, cucumber, scallion and corn. Sprinkle with toasted sesame seeds. Serve the salad with the peanut sauce.
ASIAN CHICKEN NOODLE SALAD
Simple salad to make! 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
Provided by msoders
Categories Chicken
Time 15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix up all ingredients except cabbage, sesame seeds, vegetable oil and chicken to make dressing.
- Break ramen noodles into 4 pieces per package, toss out flavoring packages. Boil for 2 minutes only, no longer! Drain, and rinse with cool water until cold. While still in colander, toss with vegetable oil.
- Combine cabbage, pepper, sesame seeds, noodles, chicken and dressing just prior to serving.
Nutrition Facts : Calories 481.5, Fat 27.8, SaturatedFat 7.4, Cholesterol 42.5, Sodium 1346.4, Carbohydrate 41.6, Fiber 5, Sugar 10.2, Protein 17.9
ASIAN CHICKEN NOODLE SALAD
This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
Provided by Angel
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
- Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
- In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
- Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g
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Ingredients
Chicken
The star of the dish is the chicken. The chicken can be cooked in several ways, including grilling, boiling or baking. Grilled chicken provides a smoky flavor to the salad, while boiled chicken is more tender and juicier.Noodles
The type of noodles used depends on preference. This dish is commonly made with soba, ramen, or udon noodles. Soba noodles are thin and light, and they provide a nutty flavor to the dish when cooked. Ramen noodles are thicker and chewier, and they soak up the dressing well. Udon noodles are thicker and softer, and they add a unique texture to the salad.Vegetables
Asian chicken noodle salad is usually made with fresh and crisp veggies. Common vegetables used include carrots, cucumbers, bell peppers, and cabbage. These vegetables provide a refreshing crunch to the dish.Herbs and Spices
Herbs and spices are used to add extra flavor and aroma to the dish. Common herbs include cilantro, basil, and mint, while common spices include garlic, ginger, and chili peppers. These herbs and spices add an extra dimension of flavor to the dish.Dressing
The dressing is what brings the dish together. The dressing used for this dish is usually made from a combination of soy sauce, sesame oil, rice vinegar, honey, and peanut butter. The sauce is thick and creamy, and it provides a balance of sweetness and saltiness to the dish.Preparation
Cooking the Chicken
The chicken can be cooked ahead of time, or it can be cooked just before preparing the salad. If grilling the chicken, preheat the grill, brush the chicken with oil, and grill for 10-12 minutes, flipping halfway through. If boiling the chicken, place the chicken in a pot of boiling water, reduce the heat to medium, and let it cook for 20-25 minutes. Once the chicken is cooked, let it cool and shred it with a fork or chop it into small pieces.Cooking the Noodles
Cook the noodles according to package instructions. Once the noodles are cooked, drain them and rinse under cold water to stop the cooking process. This also helps to remove any excess starch.Preparing the Vegetables
Wash and cut the vegetables into small pieces. The vegetables can be julienned or diced, depending on preference. Once the vegetables are cut, place them in a large mixing bowl.Preparing the Dressing
To prepare the dressing, combine soy sauce, sesame oil, rice vinegar, honey, and peanut butter in a small mixing bowl. Mix well until all ingredients are well combined.Mixing the Salad
In the large mixing bowl with the vegetables, add the cooked noodles and shredded chicken. Pour the dressing over the salad and mix well until everything is coated in the dressing.Serving
The salad can be served cold or at room temperature. Garnish with fresh herbs, such as cilantro, basil, or mint. For added crunch, you can sprinkle toasted sesame seeds or chopped peanuts over the salad. The salad can be served by itself as a meal or as a side dish to accompany other Asian-inspired dishes.Conclusion
Asian chicken noodle salad is a versatile dish that can be customized to suit various preferences. The combination of chicken, noodles, vegetables and dressing makes it a filling and satisfying dish that is perfect for any occasion. This dish is easy to make, and it can be prepared ahead of time, making it convenient for a quick meal or a party dish.Choose the right type of noodles
The type of noodles you use in your salad can make a big difference in its texture and flavor. Some popular options for Asian chicken noodle salad include rice noodles, soba noodles, and ramen noodles.Rice noodles are a gluten-free option that are light and delicate in texture. They're made from rice flour and water and are available in different thicknesses. For an Asian chicken noodle salad, you can use thin rice noodles or vermicelli noodles, which can be soaked in hot water for a few minutes until softened.
Soba noodles are made from buckwheat flour and have a nutty flavor and chewy texture. They're a good source of protein and fiber and can be found in the Asian section of your grocery store. To cook soba noodles, you can boil them in salted water for about 4-5 minutes until tender, then drain and rinse them under cold water.
Ramen noodles are curly wheat noodles that are commonly used in Japanese cuisine. They're also available in instant form and can be cooked quickly by boiling them in water for a few minutes. To use ramen noodles in your salad, you can discard the seasoning packet and rinse the noodles before adding them to the salad.
Prepare the chicken properly
Chicken is a great source of protein and can add flavor and texture to your salad. To prepare the chicken properly, you can marinate it in a mixture of soy sauce, sesame oil, garlic, and ginger for at least 30 minutes before cooking it. This will add flavor to the chicken and tenderize it.Once the chicken is marinated, you can grill, bake, or pan-fry it until it's cooked through. Make sure to let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.
Add crunchy vegetables
To add texture and freshness to your salad, you can add crunchy vegetables such as carrots, cabbage, bell peppers, and cucumbers. These vegetables can also add color and nutrients to your dish. You can julienne or shred the vegetables before adding them to the salad, or use a mandoline slicer or spiralizer to create different shapes and textures.Include fresh herbs and aromatics
To enhance the flavor of your salad, you can add fresh herbs and aromatics such as cilantro, mint, basil, scallions, and garlic. These ingredients can add a pop of color and freshness to your dish and can balance out the flavors of the other ingredients.For example, you can chop some cilantro and mint leaves and sprinkle them over the top of the salad to add a bright flavor and aroma. You can also mince some garlic and ginger and add them to the chicken marinade to add depth and complexity to the dish.
Use a flavorful dressing
The dressing is an essential component of any salad and can bring all the ingredients together. For an Asian chicken noodle salad, you can use a dressing that's sweet, tangy, and savory, such as a soy sauce-based vinaigrette.To make the dressing, you can combine soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce in a bowl and whisk until smooth. You can adjust the seasoning to your liking by adding more or less of each ingredient.
Experiment with different flavors and textures
One of the great things about Asian chicken noodle salad is that it's versatile and can be customized to your liking. You can experiment with different flavors and textures by adding or substituting different ingredients.For example, you can add some sliced mango or pineapple for a sweet and tropical flavor, or some crushed peanuts or toasted sesame seeds for a crunchy texture. You can also use different proteins such as shrimp, tofu, or beef, or different vegetables such as snow peas, bean sprouts, or edamame.