Spicy Asian Chicken Noodle Salad Food

ASIAN NOODLE SALAD

Steps:

• Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta.
• While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
• Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
• Pour the dressing over the rice noodles and vegetables, and toss to combine.
• Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired.

SATAY CHICKEN NOODLE SALAD

Steps:

• Mix dressing ingredients in a bowl until smooth.
• Prepare noodles according to packet instructions.
• Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
• Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
• Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
• Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

THAI CHICKEN AND NOODLE SALAD

Steps:

• Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
• In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
• In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
• Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING

Steps:

• To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
• In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
• Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
• In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

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.

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.

SPICY ASIAN CHICKEN AND NOODLE SALAD

Steps:

• Cook vermicelli according to the package directions; drain, rinse, drain again; set aside.
• In a large bowl, add the stir-fry sauce, mayonnaise, and peanut butter; whisk until well blended.
• Add in the vermicelli, chicken, broccoli, and carrots; toss until coated.
• Garnish with peanuts and cilantro.
• Serve right away or may cover and chill until ready to serve.

ASIAN CHICKEN, CABBAGE AND NOODLES SALAD

Steps:

• Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
• Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.

SPICY ASIAN CHICKEN NOODLE SALAD

Steps:

• In a large serving bowl, whisk together first 7 ingredients. Add pasta, green onions, chicken and snow peas; stir to coat with sauce. Add cilantro and sesame seeds; toss to blend. Serve slightly warm or at room temperature.

ASIAN CHICKEN SALAD WITH GLASS NOODLES

Steps:

• Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
• Drain and rinse under cold water.
• Steam chicken for 15 minutes, then shred into small pieces.
• Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
• Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
• Top with toasted sesame seeds.