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Asian Chicken Noodle Salad

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  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

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: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1831 Calories from Fat 708

% Daily Value*

Total Fat 80 g123.1%

Saturated Fat 14.5 g72.7%

Trans Fat 0 g

Cholesterol 126 mg42%

Sodium 3065.2 mg127.7%

Total Carbohydrates 207 g69.1%

Dietary Fiber 19.6 g78.5%

Sugars 21.9 g

Protein 76 g152.6%

Vitamin A 648.2% Vitamin C 309.2%

Calcium 31.3% Iron 74.6%

*Based on a 2000 Calorie diet


Asian Chicken Noodle Salad Recipe