10 Minute Sweet Sour Chicken Noodle Salad Recipes

SWEET AND SOUR CHICKEN SALAD

Steps:

• In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Steps:

• In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

SWEET-AND-SOUR CHICKEN NOODLES RECIPE BY TASTY

Steps:

• Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
• In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
• Add the chicken and noodles, and mix together for another couple of minutes.
• Garnish with sesame seeds.
• Enjoy!

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

SWEET-AND-SOUR CHICKEN-NOODLE BOWL

Steps:

• Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes.
• Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chiles, and cilantro leaves.

10-MINUTE SWEET & SOUR CHICKEN NOODLE SALAD

Steps:

• Mix first 2 ingredients in medium bowl until blended. Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. Add to sauce mixture; mix well.
• Break apart Ramen Noodles into large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
• Add sauce mixture; toss to coat.

SWEET & SOUR NOODLE SALAD

Steps:

• Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft
• Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl
• Add the pineapple, red pepper, water chestnuts and baby corn
• To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well
• When ready to serve, pour over the dressing and mix well
• Serve garnished with spring onion

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.