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Asian Chicken Noodle Salad

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Ingredients
  Rice vinegar 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Ground ginger 1 Teaspoon (Bottled, Such As Spice World)
  Brown sugar 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bottled minced garlic 1 Teaspoon
  Japanese curly noodles 5 Ounce (1 Package, Chuka Soba)
  Julienned carrots 1 Cup (16 tbs) (Matchstick Cut)
  Sliced snow peas 1 Cup (16 tbs) (Diagonally Sliced)
  Shredded cooked chicken breast 2 Cup (32 tbs)
  Diced seeded cucumber 1 Cup (16 tbs)
  Diagonally sliced green onions 1 Cup (16 tbs) (Cut In 1 Inch Pieces)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Chopped dry roasted peanuts 4 Teaspoon
Directions

1. Combine first 8 ingredients in a small bowl, stir well with a whisk.
2. Cook noodles according to package directions. Remove from heat, add carrots and snow peas. Let stand 1 minute. Drain and rinse under cold water,- drain well.
3. Combine noodle mixture, chicken, diced cucumber, and green onions, add vinegar mixture, and toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Chicken

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