Asian Noodle Chicken Salad Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

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.

ASIAN CHICKEN NOODLE SALAD

Steps:

• For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
• Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
• For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
• Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

ASIAN CHICKEN NOODLE SALAD

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.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

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.

CHINESE CHICKEN NOODLE SALAD

Steps:

• In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
• In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
• In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.

ASIAN NOODLE AND SMOKED CHICKEN SALAD

Steps:

• In a large saucepan of boiling, salted water add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running water, and drain them well. In a bowl toss the noodles with the sesame oil and chicken.
• In a saucepan of boiling water blanch the snow peas for 30 seconds, drain and refresh them under running cold water. Transfer the noodle mixture to a serving platter and garnish with snow peas, carrots, cucumber, scallion and corn. Sprinkle with toasted sesame seeds. Serve the salad with the peanut sauce.

ASIAN NOODLES WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

ASIAN CHICKEN NOODLE SALAD

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.