SOBA NOODLE SALAD WITH CHICKEN AND SESAME
This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.
Provided by donrmath
Categories Salad Pasta Salad Chicken Pasta Salad Recipes
Time 27m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
- Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
- Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 38.3 g, Cholesterol 23.1 mg, Fat 15.2 g, Fiber 1.9 g, Protein 15.5 g, SaturatedFat 2.4 g, Sodium 704.2 mg, Sugar 6.7 g
SESAME CHICKEN NOODLE SALAD
This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.
CHICKEN NOODLE SALAD WITH CREAMY SESAME DRESSING
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- To poach the chicken breast, combine 1 quart water with 1 quartered onion, 4 thick slices of ginger, 2 crushed whole garlic cloves and salt to taste in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through (it should register 160 on a meat thermometer at the thickest section). Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove and discard the skin. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain and the meat will come apart naturally. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers or freezer bags.
- Cook the noodles. Drain, rinse with cold water and drain well. Toss in a bowl with 1 tablespoon sesame oil and refrigerate while you prepare the other ingredients.
- Bring a medium pot of water to a boil, add salt if desired and add the bok choy. Blanch for 1 minute and transfer to a bowl of cold water. Drain and squeeze out excess water. Slice crosswise and add to the noodles. Add the remaining ingredients. Season if desired with salt and pepper.
- Whisk together all of the ingredients for the dressing. Toss with the salad and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams
SESAME CHICKEN NOODLE SALAD
Categories Salad Chicken Ginger Onion Pasta Side Quick & Easy Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain well.
- Whisk together next 6 ingredients in large serving bowl. Add hot pasta, green onions, and chicken; stir to coat with sauce. Add cilantro; toss to blend.
SESAME, EDAMAME & CHICKEN NOODLE SALAD
Pack a picnic for the family with this healthy wholewheat noodle lunch with chicken, edamame, broccoli and sesame seeds. Make it in just 20 minutes
Provided by Cassie Best
Categories Pasta
Time 20m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 10
Steps:
- Boil the kettle. Remove the chicken skin, then shred the meat and discard the bones. Set aside. In a large pan, toast the sesame seeds for 1 min until golden, then tip into a large bowl (big enough to hold the noodles).
- Fill the pan with water from the kettle and bring back to the boil. Add the noodles and cook following pack instructions. Tip in the beans and broccoli for the last 2 mins.
- Meanwhile, mix the tahini, sesame oil, honey, soy sauce and vinegar into the sesame seeds. Drain the noodles, reserving a cup of the cooking water, and run under cold water to cool. Drain again and toss through the sauce along with the chicken. Add a splash of the cooking water to make the sauce thin enough to coat the noodles (it will thicken as it cools). Transfer to containers and chill until ready to eat, if not eating straight away.
Nutrition Facts : Calories 598 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.5 milligram of sodium
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
SESAME CHICKEN CUCUMBER NOODLE SALAD
This is a great recipe that is a hit at potlucks. This is my adaptation of an original recipe by Ming Tsai. The dressing is best made a day ahead, and is not included in the cooking time.
Provided by TattooedMamaof2
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
- After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
- In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.
Nutrition Facts : Calories 276.3, Fat 12.9, SaturatedFat 2.6, Cholesterol 52.3, Sodium 168.3, Carbohydrate 21.3, Fiber 3.4, Sugar 3.8, Protein 20.1
SESAME CHICKEN CUCUMBER NOODLE SALAD
Steps:
- 1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside. 2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend. 3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups. 4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired. 5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
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