Spicy Shredded Chicken Noodle 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.

COOL SPICY NOODLE SALAD

Steps:

• Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.
• Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.

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.

SPICY CHICKEN YAKI SOBA NOODLE SALAD

Steps:

• Heat grill to medium heat.
• Mix dressing and Sriracha sauce until blended. Reserve 2 Tbsp. dressing mixture for brushing onto the chicken. Cook noodles as directed on package.
• Meanwhile, grill chicken 6 to 8 min. on each side or until done (165°F), brushing with reserved dressing mixture for the last 2 min.
• Drain noodles. Rinse with cold water; drain well. Slice chicken.
• Place noodles on 4 plates; top with vegetables, chicken, nuts and remaining dressing mixture.

SPICY NOODLE SALAD

Steps:

• Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
• In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
• To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
• Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
• Remove dressing from heat and cool slightly.
• Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
• Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.

SZECHUAN NOODLE SALAD

Steps:

• Cook noodles to desired doneness as directed on the package.
• Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
• Drain noodles; rinse noodles in cold water to cool.
• In a large bowl, combine cooked noodles, chicken and vegetables.
• Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.