Asian Chicken Noodle Salad With Snap Peas Recipe

Name: Asian Chicken Noodle Salad With Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup vegetable oil; ¾ cup major grey's mango chutney (I used Mango Peach Chutney); 6 tablespoons rice vinegar, unseasoned; 3 garlic cloves, large peeled; 6 ¾ teaspoons soy sauce; 1 ½ tablespoons sesame oil; 1 ½ teaspoons Dijon mustard; 1 ½ teaspoons dry crushed red pepper; 1 (16 ounce) package soba noodles; 1 tablespoon sesame oil; 2 chicken breast halves, grilled, cut horizontally in half, then crosswise into thin strips; 6 green onions, thinly sliced; sesame seeds, toasted (optional); vegetables, optional- broccoli, carrot, red pepper, cucumber

Servings: persons

¾ cup vegetable oil
¾ cup major grey's mango chutney (I used Mango Peach Chutney)
6 tablespoons rice vinegar, unseasoned
3 garlic cloves, large peeled
6 ¾ teaspoons soy sauce
1 ½ tablespoons sesame oil
1 ½ teaspoons Dijon mustard
1 ½ teaspoons dry crushed red pepper
1 (16 ounce) package soba noodles
1 tablespoon sesame oil
2 chicken breast halves, grilled, cut horizontally in half, then crosswise into thin strips
6 green onions, thinly sliced
sesame seeds, toasted (optional)
vegetables, optional- broccoli, carrot, red pepper, cucumber

1
Dressing:.
2
Combine all ingredients in blender.
3
Cover tightly; blend until dressing is smooth.
4
Season to taste with salt and pepper.
5
DO AHEAD: Can be made 1 week ahead.
6
Cover and chill.
7
Salad:.
8
Cook snap peas in boiling salted water until crisp-tender, 2 minutes.
9
Transfer to bowl.
10
Return water to boil.
11
Add noodles.
12
Cook until tender but firm, 3 minutes (or as directed on package).
13
Drain; rinse under cold water until cool.
14
Transfer to large bowl.
15
Toss noodles with sesame oil.
16
Cut noodles with kitchen shears to shorten.
17
Add peas, chicken, and green onions; toss with enough dressing to coat.
18
Arrange salad on platter;add optional vegetables and top with toasted sesame seeds, if desired.

865

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 14 ingredients. The key ingredients include: ¾ cup vegetable oil, ¾ cup major grey's mango chutney (I used Mango Peach Chutney), 6 tablespoons rice vinegar, unseasoned, 3 garlic cloves, large peeled, and more.

Yes, Asian Chicken Noodle Salad With Snap Peas 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 With Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions