Asian Noodle Chicken Salad Food

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

SPICY ASIAN NOODLE AND CHICKEN SALAD

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.

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.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Prepare noodles according to package directions. Drain and cool.
• Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
• To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
• Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
• Serve with wonton crisps if desired.
• To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.

ASIAN CHICKEN NOODLE SALAD

Steps:

• Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
• Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.

ASIAN NOODLE SALAD

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

ASIAN CHICKEN NOODLE SALAD

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.

ASIAN NOODLE AND SMOKED CHICKEN SALAD

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.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

CHINESE CHICKEN NOODLE SALAD

Steps:

• Cook spaghetti in boiling water for 9 minutes.
• Add sliced snow peas and cook for 1 more minute.
• Drain and rinse under cold, running water.
• Drain well.
• Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
• In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
• Pour over pasta mixture and toss well.
• Serve at room temperature or chilled.
• Keeps well in the fridge for up to a week.

DELICIOUS ASIAN CHICKEN SALAD WITH CHOW MEIN NOODLES

Steps:

• Mix all dressing ingredients until well combined; refrigerate for a minimum of 1 hour.
• In a large bowl combine the lettuce with chicken, green onions, dry noodles, carrot and slivered almonds or chopped peanuts; mix to combine.
• Pour on the dressing; toss to combine.
• Top with mandarin orange segments.
• Serve immediately.

ASIAN CHICKEN NOODLE SALAD

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.