Asian Chicken Noodle Salad Recipe

Name: Asian Chicken Noodle Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb Thin rice vermicelli or possibly spaghettini 250 g; 1 lb Boneless, skinless chicken breasts 500 g; 2 Tbsp. Hoisin sauce 25 mL; 1 x English cucumber, quartered lengthwise and thinly sliced 1; 1 x Carrot, grated 1; 1 x Sweet red pepper, thinly sliced 1; 3 x Green onions, thinly sliced 3; 1/2 c. Minced fresh cilantro or possibly parsley 125 mL; 1 x Clove garlic, chopped 1; 1 tsp Chopped fresh ginger root 5 mL; 3 Tbsp. Thai fish sauce or possibly soy sauce 45 mL; 3 Tbsp. Granulated sugar 45 mL; 3 Tbsp. Lemon juice 45 mL; 3 Tbsp. Water 45 mL; 1 Tbsp. Sweet and warm Thai sauce, or possibly 1/2 tsp/2 mL warm chili paste 15 mL; 1 Tbsp. Sesame oil 15 mL

Servings: persons

1/2 lb Thin rice vermicelli or possibly spaghettini 250 g
1 lb Boneless, skinless chicken breasts 500 g
2 Tbsp. Hoisin sauce 25 mL
1 x English cucumber, quartered lengthwise and thinly sliced 1
1 x Carrot, grated 1
1 x Sweet red pepper, thinly sliced 1
3 x Green onions, thinly sliced 3
1/2 c. Minced fresh cilantro or possibly parsley 125 mL
1 x Clove garlic, chopped 1
1 tsp Chopped fresh ginger root 5 mL
3 Tbsp. Thai fish sauce or possibly soy sauce 45 mL
3 Tbsp. Granulated sugar 45 mL
3 Tbsp. Lemon juice 45 mL
3 Tbsp. Water 45 mL
1 Tbsp. Sweet and warm Thai sauce, or possibly 1/2 tsp/2 mL warm chili paste 15 mL
1 Tbsp. Sesame oil 15 mL

1
["Place rice noodles in a large bowl and cover with boiling water.", "Allow to soak for 15 min.", "Drain and rinse with cool water.", "Drain well and place in large serving bowl.", "(If you are using spaghettini, cook in boiling water till tender, drain, rinse and place in bowl.)", "Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or possibly bake in preheated 350F/180C oven for 20 to 25 min till just cooked through.", "Slice thinly.", "In bowl, toss together chicken, cucumber, carrot and red pepper.", "Place on top of noodles.", "Sprinkle with green onions and cilantro.", "To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil.", "Drizzle over salad.", "Toss gently when serving.", "NOTES :Stern"

574

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1/2 lb Thin rice vermicelli or possibly spaghettini 250 g, 1 lb Boneless, skinless chicken breasts 500 g, 2 Tbsp. Hoisin sauce 25 mL, 1 x English cucumber, quartered lengthwise and thinly sliced 1, and more.

Yes, Asian Chicken Noodle Salad Recipe 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!