Asian Chicken Salad Over Rice Noodle Cake Recipes

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ASIAN CHICKEN AND RICE SALAD



Asian Chicken and Rice Salad image

Provided by Food Network

Categories     main-dish

Yield 1 serving

Number Of Ingredients 8

1 container Minute® Ready to Serve Chicken Rice Mix
1/3 cup cooked, diced chicken
1/4 cup sliced snow peas
1 Tbsp sliced red onion
2 Tbsps sesame-ginger salad dressing
2 cups salad greens
1 Tbsp sliced almonds
1/4 cup Mandarin orange segments

Steps:

  • Heat rice according to package directions. In medium bowl, combine rice, chicken, snow peas, onions and dressing; blend well. Serve on bed of salad greens and top with almonds and orange segments.
  • Cooks' notes:
  • You can adjust the amount of ingredients based on your tastes.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO



Asian Noodle Salad with Chicken and Cilantro image

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

Steps:

  • In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
  • Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

Provided by Angel

Categories     Salad     Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 14

1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
½ cup sunflower seeds
½ cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
½ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
¼ cup white sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  • Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  • In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  • Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g

THAI CHICKEN SALAD WITH RICE NOODLES



Thai Chicken Salad with Rice Noodles image

Provided by Anthony Marini

Categories     Salad     Chicken     Garlic     Pasta     Quick & Easy     Lime     Peanut     Cucumber     Bell Pepper     Carrot     Healthy     Cabbage     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

Steps:

  • Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
  • Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
  • Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
  • *Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)

Provided by ellie_

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

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
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
12 wonton wrappers
1/4 teaspoon kosher salt

Steps:

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

Nutrition Facts : Calories 495.8, Fat 21.8, SaturatedFat 2.6, Cholesterol 2.2, Sodium 967.1, Carbohydrate 64.9, Fiber 5.7, Sugar 5.1, Protein 11.9

ASIAN CHICKEN SALAD



Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  • To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  • In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

ASIAN CHICKEN AND NOODLE SALAD



Asian chicken and noodle salad image

A deliciously filling and healthy dish. You can change the amount of lettuce you use to make a smaller or larger portion.

Provided by kdarlington

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Firstly, yuo need to place all you marinade ingredients in to a glass bowl and place your chicken thighs on top, mix them until they are thoroughly covered in the marinade and put in the fridge for between 30 minutes and an hour
  • Once the chicken has marinated for long enough, put a griddle pan on high heat (do not add any oil, just heat it dry) and place a pan of water on to boil. Whilst waiting for these to heat up share the mixed lettuce leaves between two dishes. I usually chop the lettuce further, so there is no need to use a knife.
  • Once the griddle has been heating up for approximately 3 minutes put the chicken on. It is very important to a) have good ventilation because this is going to smoke a lot and b) you must not move the chicken once it begins cooking otherwise you will ruin the beautiful griddle marks. After 5 minutes on one side, turn the chicken over. Don't throw away the marinade!
  • Meanwhile, your pan of water should now be boiling. throw in the turmeric, cumin and veg stock and then the noodles and leave to cook for their suggested cooking time. Once finished, drain and place on top of the lettuce leaves in the serving dishes.
  • After the chicken is thoroughly cooked, chop it roughly into chunks (again this means you don't need a knife but also ensures you can check every bit is cooked through, if it isn't throw back in the pan quickly, and then place on top of the noodles.
  • turn the heat down on the griddle pan and put the pak choi straight in, followed by the left over marinade.. Cook these off for another few minutes until the pak choi has softened slightly and the sauce has thickened. Add this to your stack of food and ensure the sauce is spread fully over the whole dish. It not only acts as a sauce, but as a dressing for the salad.

CHICKEN SALAD WITH RICE NOODLES



Chicken Salad With Rice Noodles image

This simple low cal salad is a great way to use up some Asian ingredients. The original recipe suggests to put the salad (chicken vegi) over the rice noodles but I tossed everything together. Recipe source: Bon Appetit (September 2007)

Provided by ellie_

Categories     Chicken Breast

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 1/2 ounces rice sticks (malfun)
4 garlic cloves
1/4 cup soy sauce
3 limes, juice of, only
1 tablespoon peanut butter (I used low-fat peanut butter)
2 teaspoons ginger, chopped
1 1/4 teaspoons hot chili paste (sambal oeleck)
1/4 cup canola oil (or your favorite vegetable oil)
3 chicken breasts, cooked and shredded
3 cups napa cabbage, shredded
1 cup carrot, grated
1 red bell pepper, cut into strips
1 red onion, thinly sliced
1 cucumber, halved lengthwise and sliced crosswise
1/3 cup peanuts, chopped (optional)

Steps:

  • Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
  • Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
  • In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
  • Toss with dressing.
  • Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
  • Can be served warm or is best refrigerated.

Nutrition Facts : Calories 523.8, Fat 26.4, SaturatedFat 4.4, Cholesterol 69.6, Sodium 1217.6, Carbohydrate 44.2, Fiber 4, Sugar 7, Protein 29

ASIAN RICE NOODLE SALAD



Asian Rice Noodle Salad image

The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.

Provided by Lisa Leake

Categories     HarperCollins     Noodle     Salad     Rice     Side     Quick & Easy     Vegetarian     Peanut     Cabbage     Ginger     Dinner

Yield Seres 5-6 as a side dish

Number Of Ingredients 12

1 (8-ounce) box Asian brown rice (whole-grain) noodles
1/4 cup soy sauce (preferably reduced-sodium)
1 tablespoon rice vinegar
2 teaspoons fresh lime juice (from 1/2 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1 garlic clove, minced
3/4 cup fresh cilantro leaves, chopped
3/4 cup chopped salted, dry-roasted peanuts or cashews
2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
Red pepper flakes (optional)

Steps:

  • Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
  • In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
  • Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.

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