Asian Chicken Noodle Salad Recipe

Name: Asian Chicken Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 6 ounces rice noodles, uncooked (see above in description); 2 cups chicken, cubed (see note in description above); 1/2 cup carrot, cut into julienne; 1/2 cup green bell pepper, chopped; 3 green onions, chopped; 1/4 cup water chestnut, sliced and drained; For the dressing; 1/4 cup Thai sweet chili sauce; 2 tablespoons canola oil; 1 1/2 tablespoons rice vinegar; 1 lemon, juice of; 2 teaspoons soy sauce; 1/2 teaspoon gingerroot, grated; 2 tablespoons dry roasted peanuts; For the Wonton crisps (optional); 12 wonton wrappers; 1/4 teaspoon kosher salt

Servings: persons

For the salad
6 ounces rice noodles, uncooked (see above in description)
2 cups chicken, cubed (see note in description above)
1/2 cup carrot, cut into julienne
1/2 cup green bell pepper, chopped
3 green onions, chopped
1/4 cup water chestnut, sliced and drained
For the dressing
1/4 cup Thai sweet chili sauce
2 tablespoons canola oil
1 1/2 tablespoons rice vinegar
1 lemon, juice of
2 teaspoons soy sauce
1/2 teaspoon gingerroot, grated
2 tablespoons dry roasted peanuts
For the Wonton crisps (optional)
12 wonton wrappers
1/4 teaspoon kosher salt

1
Prepare noodles according to package directions. Drain and cool.
2
Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
3
To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
4
Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
5
Serve with wonton crisps if desired.
6
To make wonton crisps: Preheat oven to 375u00b0F 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.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the salad, 6 ounces rice noodles, uncooked (see above in description), 2 cups chicken, cubed (see note in description above), 1/2 cup carrot, cut into julienne, and more.

Yes, Asian Chicken Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Chicken Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions