Asian Noodle Salad With Chicken And Cashews Recipes

VERMICELLI NOODLE SALAD

Steps:

• Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
• Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

ASIAN NOODLE SALAD WITH CHICKEN AND CASHEWS

Steps:

• 1. Marinade: Combine all ingredients and mix thoroughly. Pour 3-4 tablespoons of marinade in a large zip lock bag, add chicken and marinate in the refrigerator for at least 1 hour. Set the remainder of dressing/marinade in a sealed container in the refrigerator so flavors can combine.
• 2. Salad: Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
• 3. Prepare all the vegetables, set aside.
• 4. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks.
• 5. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve. Enjoy.

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.

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.

CASHEW CHICKEN NOODLE SALAD

Steps:

• Toast cashews in oven until nicely browned, then allow to cool.
• Rinse cole slaw mix under cold water, drain well and place into a large bowl.
• Add broccoli pieces, green pepper, and onion to slaw mix and stir.
• Cut chicken breasts into small pieces and add to slaw mix.
• Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
• Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
• Add noodles and cashews to slaw mix and stir well.
• In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
• Shake until well blended then pour over slaw/noodle mix.
• Stir well and refrigerate for two hours to chill. Stir again before serving.

ASIAN RAMEN NOODLE SALAD (ALL NATURAL)

Steps:

• Preheat oven to 350°F.
• Make your dressing. Pour all dressing ingredients into a mason jar, with a tight fitting lid and shake until combined. Use the bottle to gently crush the ramen noodles (in package), then store dressing in fridge until ready to use.
• Place your almonds, sesame seeds, and crushed ramen noodles onto a baking sheet. Bake at 350°F for about 5-7 minutes, watch closely - you want them just golden. Remove from oven and cool completely.
• Combine cabbage, noodles, almonds, sesame seeds, green onions, chicken and mandarin oranges, water chestnuts (optional) toss to mix up. Shake dressing until combined again, pour over salad, mixing well. Refrigerate for an hour or two for best flavors. Add chopped or shredded chicken for a meal.
• Before serving, sprinkle with fresh chopped cilantro and roasted cashews (optional). If you don't plan on having any leftover, you can also add some chopped romaine, but it will get wilty if left over.

CHINESE CHICKEN SALAD WITH CASHEWS

Steps:

• Add all ingredients to a jar with a tight lid and shake until completely combined. Refrigerate for up to 1 week.
• In a large bowl, toss together chicken, celery, lettuce, bell peppers, onions, and oranges.
• Add enough of the dressing to lightly coat. Chill, covered, for up to 2 hours (or serve immediately).
• When ready to serve, divide evenly between four plates and garnish with cashews and chow mein noodles.

VIETNAMESE CHICKEN AND RICE NOODLE SALAD

Steps:

• Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.
• Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.
• Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.
• Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.
• Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.
• Add more peanuts and fresh herbs if desired and enjoy.

CASHEW-CHICKEN ROTINI SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

SICHUAN CHICKEN AND CASHEW NOODLE SALAD

Steps:

• Place the chicken breast in a saucepan and add enough water to just cover the chicken. Add ½ teaspoon salt. Bring to a boil, reduce the heat to medium, cover and simmer for 30 minutes or until the chicken is done. Reserve ¼ cup of the chicken broth. Save the rest for another use.
• While the chicken is cooking, cook the noodles.
• In a medium bowl, combine all ingredients except for the noodles, chicken, and cashews.
• Place the noodles in a large bowl and add the chicken and cashews. Toss to combine. Pour the sauce over the noodles and toss and stir until combined.
• Serve at room temperature.