CHINESE CHICKEN AND NOODLE SALAD
Time 3h25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- 1. Cook the pasta according to package directions.
- 2. Place all salad ingredients into a large bowl.
- 3. Place all dressing ingredients in a large glass measuring cup and stir to combine.
- 4. Pour the dressing over the salad and toss to combine.
- 5. Cover and refrigerate for 2-3 hours before serving.
- 6. When you are ready to serve, give it a taste and add salt and pepper to taste.
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.
CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
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.
CHICKEN NOODLE SALAD
Make and share this Chicken Noodle Salad recipe from Food.com.
Provided by Kate in Katoomba
Categories Poultry
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook egg noodles according to the packet instructions.
- Drain and refresh under cold water, then drain again.
- Place noodles in a bowl with the remaining ingredients.
- For the dressing combine all ingredients in a small bowl.
- Pour over the salad, then toss to combine.
Nutrition Facts : Calories 538.2, Fat 13.8, SaturatedFat 3.4, Cholesterol 109.4, Sodium 1106.1, Carbohydrate 74, Fiber 5.9, Sugar 13.7, Protein 31.1
CHINESE HOT AND SOUR CHICKEN NOODLE SALAD
Make and share this Chinese Hot and Sour Chicken Noodle Salad recipe from Food.com.
Provided by Nancy Van Ess
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 5-6 quart pan, bring about 3 quarts of water to a boil.
- Add chicken, cover and bring to a boil.
- Remove from heat and let stand, covered, until meat is white in thickest part, about 20-25 min.
- Lift out chicken, let cool and reserve water.
- Remove and discard skin and bones*; tear chicken into bite-size shreds.
- If made ahead, cover and chill chicken and water until next day.
- Bring water to a boil and add linguine. Boil, uncovered, until just tender to bite, 6-8 min.
- Drain; immerse in cold water until cool, then drain well again.
- Remove any debris from peppercorns.
- In a 6-8" frying pan, toast peppercorns over med-low heat until fragrant, 2-3 min.; shake pan often.
- Pour peppercorns into a blender and whirl until finely ground.
- Add chiles and oil to pan; cook over low heat until chiles just begin to brown, about 3 min.
- Let cool and add ground pepper, vinegar, soy sauce and cilantro.
- On a shallow dish, arrange a bed of noodles; cover with cucumber and chicken.
- Pour dressing evenly over salad and mix to blend.
- - - - - - - - - - - - - - - - - - - NOTES : * I just use boneless, skinless chicken breasts to start with.
Nutrition Facts : Calories 340.7, Fat 12.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 375.7, Carbohydrate 45, Fiber 9.2, Sugar 1.1, Protein 15.9
CHINESE CHICKEN NOODLE SALAD
If you love pasta salads that contain crisp veggies you'll love this. The dressing is really delicious. The flavors get better after 2 or 3 days in the fridge. I got this great recipe from a friend.
Provided by HeathersKitchen
Categories One Dish Meal
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
CHINESE CHICKEN NOODLE SALAD
Looking for an Asian-style dinner? Then check out this Chinese chicken noodle salad filled with veggies - ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
- In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
- In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.
Nutrition Facts : Calories 440, Carbohydrate 56 g, Cholesterol 60 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 0 g
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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 NOODLE SALAD
I didn't like this the first few times I tried it but now I love it! It's got a tangy taste and goes well with Chinese food or sandwiches. Leftovers are softer but great as a snack the next day.
Provided by DGRIFF718
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 6m
Yield 8
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
- Crush ramen noodles in the packages. Pour into salad dressing.
- In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Nutrition Facts : Calories 216 calories, Carbohydrate 24.9 g, Fat 12.3 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 413 mg, Sugar 10.9 g
CHINESE CHICKEN SALAD
From Firehouse Food cookbook courtesy of Terry Woo. This recipe includes a poaching method for ensuring succulent chicken for salads or sandwiches.
Provided by cookiedog
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
- To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
- Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.
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- Add the chicken breast into a small pot and add water to cover for 1 inch (2 cm). Bring to a boil and turn to medium-low heat. Simmer until the chicken breast is just cooked through, that the juice runs clear if you pierce the thickest part with a knife, 15 to 20 minutes. Plunge the chicken breast into ice water immediately to stop the cooking. Drain the chicken and set it aside to cool.
- Blend all the sauce ingredients with an immersion blender or a food processor, until it forms a silky paste. If you don’t have a blender, finely chop the garlic and ginger, then mix all the sauce ingredients in a bowl until it forms an even texture. You can store the noodles in an airtight container for up to 2 days or serve immediately.
- To assemble, add the cooked noodles and chicken in a large bowl. Add the sauce. Toss to mix well.
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