Sesame Chicken Cucumber Noodle Salad Recipes

SESAME CHICKEN NOODLE SALAD

Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

SESAME CHICKEN CUCUMBER NOODLE SALAD

Sesame Chicken Cucumber Noodle Salad image

This is a great recipe that is a hit at potlucks. This is my adaptation of an original recipe by Ming Tsai. The dressing is best made a day ahead, and is not included in the cooking time.

Provided by TattooedMamaof2

Categories Chicken Breast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup natural-style peanut butter, creamy
1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons dry sherry
2 tablespoons reduced sodium soy sauce
1 teaspoon Asian chili sauce, such as sriracha
1 cup scallion, thinly sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 English cucumber, peeled seeded quartered lengthwise and sliced
1 head romaine lettuce, chopped
1 1/2 lbs boneless skinless chicken breasts, cooked chilled and diced
8 ounces Chinese egg noodles, also known as sticks
toasted sesame seeds, optional for garnish

Steps:

In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.).
After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.

Nutrition Facts : Calories 276.3, Fat 12.9, SaturatedFat 2.6, Cholesterol 52.3, Sodium 168.3, Carbohydrate 21.3, Fiber 3.4, Sugar 3.8, Protein 20.1

SESAME NOODLE CHICKEN SALAD

Sesame Noodle Chicken Salad image

This is a wonderful, easy Asian meal. It calls for vermicelli, but I use corn spaghetti due to dietary needs. Really any kind of pasta works! This can be served hot or cold.

Provided by Shire Born

Categories One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package vermicelli
6 tablespoons rice wine vinegar
1/3 cup soy sauce
1/4 cup olive oil
2 tablespoons grated fresh ginger
2 tablespoons asian chili-garlic sauce
2 tablespoons dark sesame oil
2 bunches green onions, sliced
2 cups chopped cooked chicken
1/2 cup chopped fresh cilantro
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced

Steps:

Cook pasta according to package directions, drain well.
Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.

Nutrition Facts : Calories 776, Fat 27, SaturatedFat 4.5, Cholesterol 52.5, Sodium 1410.2, Carbohydrate 96.2, Fiber 6.5, Sugar 5.1, Protein 36.9

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