Asian Noodle Salad With Chicken And Cilantro Recipes

ASIAN NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
• While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

SOBA NOODLE SALAD WITH CHICKEN AND SESAME

Steps:

• Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
• Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
• Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

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.

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.

SESAME RAMEN NOODLE SALAD RECIPE

Steps:

• Whisk soy sauce, vinegar, water, sesame oil, honey and minced ginger together until blended.
• Combine dressing and uncooked ramen noodles and toss to coat. Let stand until ramen have begun to soften and absorb most of the dressing, at least 1 hour, stirring occasionally.
• Toss softened noodles, cole slaw mix, radishes, scallion and cilantro.
• Serve immediately or refrigerate until ready to serve.

ASIAN RICE NOODLE SALAD

Steps:

• Combine soy sauce, rice wine vinegar, lime juice, chile paste with garlic, sesame oil, ginger root, and mint in a jar with a tight-fitting lid; cover and shake until sauce is well blended.
• Bring a large pot of water to a boil; add noodles and cook until tender, about 5 minutes. Drain, cool, and place in a serving bowl. Cut noodles using kitchen shears.
• Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain, discard grease, and cool on paper towels. Add pork to noodles.
• Mix green onions, cilantro, snow peas, and red onion with pork and noodles.
• Place peanuts in a heavy resealable bag; seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

Steps:

• In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
• Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing 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.

ASIAN NOODLES WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

COLD RICE NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS

Steps:

• Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
• Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
• Do Ahead
• Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.