Asian Sesame Noodle Chicken Salad Recipes

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SESAME NOODLE SALAD



Sesame Noodle Salad image

This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.

Provided by jkmom

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package angel hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 tablespoon hot chili oil
¼ cup white sugar
1 teaspoon sesame seeds, or more if desired
1 green onion, chopped
1 red bell pepper, diced

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g

SESAME CHICKEN NOODLE SALAD



Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

ASIAN SESAME NOODLE-CHICKEN SALAD



Asian Sesame Noodle-Chicken Salad image

No need to get a specialty sauce or noodles to make this Asian-style chicken salad. We used toasted sesame dressing and spaghetti-worked like a charm.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 2 cups each

Number Of Ingredients 9

1/4 lb. spaghetti, uncooked
2 cups loosely packed baby spinach leaves
1/2 lb. boneless skinless chicken breasts, cooked, sliced
1 red pepper, cut into thin strips
1 can (8 oz.) pineapple tidbits, drained
1/4 cup chopped fresh cilantro
2 Tbsp. chopped PLANTERS Dry Roasted Peanuts
2 Tbsp. PLANTERS Dry Roasted Sunflower Kernels
1/2 cup KRAFT Asian Toasted Sesame Dressing

Steps:

  • Cook spaghetti as directed on package, omitting salt; drain. Transfer to large bowl; cool slightly.
  • Combine spaghetti with remaining ingredients except dressing.
  • Add dressing; mix lightly.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

SESAME NOODLE CHICKEN SALAD



Sesame Noodle Chicken Salad image

This is a wonderful, easy Asian meal. It calls for vermicelli, but I use corn spaghetti due to dietary needs. Really any kind of pasta works! This can be served hot or cold.

Provided by Shire Born

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (16 ounce) package vermicelli
6 tablespoons rice wine vinegar
1/3 cup soy sauce
1/4 cup olive oil
2 tablespoons grated fresh ginger
2 tablespoons asian chili-garlic sauce
2 tablespoons dark sesame oil
2 bunches green onions, sliced
2 cups chopped cooked chicken
1/2 cup chopped fresh cilantro
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced

Steps:

  • Cook pasta according to package directions, drain well.
  • Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.

Nutrition Facts : Calories 776, Fat 27, SaturatedFat 4.5, Cholesterol 52.5, Sodium 1410.2, Carbohydrate 96.2, Fiber 6.5, Sugar 5.1, Protein 36.9

CHICKEN NOODLE SALAD WITH CREAMY SESAME DRESSING



Chicken Noodle Salad With Creamy Sesame Dressing image

This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield Serves 6

Number Of Ingredients 18

2 cups shredded poached chicken breast (1 whole breast on the bone; see below)
9 ounces udon or soba
1 tablespoon dark sesame oil
1/2 pound baby bok choy ---blanch until water comes back to boil then slice
1 Persian cucumber or 1/3 European cucumber, cut in 2-inch julienne
1 stalk celery, cut in 2-inch julienne
1/2 to 1 cup chopped cilantro
1/4 cup chopped scallions
1-2 serrano peppers, minced (optional)
3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)
1 tablespoon soy sauce
1/4 cup seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice
Salt and freshly ground pepper to taste
1 tablespoon sesame oil
1/4 cup vegetable or chicken broth or water (more to taste)

Steps:

  • To poach the chicken breast, combine 1 quart water with 1 quartered onion, 4 thick slices of ginger, 2 crushed whole garlic cloves and salt to taste in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through (it should register 160 on a meat thermometer at the thickest section). Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove and discard the skin. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain and the meat will come apart naturally. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers or freezer bags.
  • Cook the noodles. Drain, rinse with cold water and drain well. Toss in a bowl with 1 tablespoon sesame oil and refrigerate while you prepare the other ingredients.
  • Bring a medium pot of water to a boil, add salt if desired and add the bok choy. Blanch for 1 minute and transfer to a bowl of cold water. Drain and squeeze out excess water. Slice crosswise and add to the noodles. Add the remaining ingredients. Season if desired with salt and pepper.
  • Whisk together all of the ingredients for the dressing. Toss with the salad and serve, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

Simple salad to make! Can be made up ahead of time if and noodles, cabbage, pepper, chicken, sesame seeds and dressing kept separate and tossed just prior to serving

Provided by msoders

Categories     Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

1 head small cabbage, shredded
1 red bell pepper, thinly sliced
4 (3 ounce) packages ramen noodles
2 tablespoons vegetable oil
4 tablespoons sesame seeds
1 lb cooked diced chicken, cold
3 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup rice vinegar
1/4 cup sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1 garlic clove, minced
5 green onions, chopped (top half tossed out)

Steps:

  • Mix up all ingredients except cabbage, sesame seeds, vegetable oil and chicken to make dressing.
  • Break ramen noodles into 4 pieces per package, toss out flavoring packages. Boil for 2 minutes only, no longer! Drain, and rinse with cool water until cold. While still in colander, toss with vegetable oil.
  • Combine cabbage, pepper, sesame seeds, noodles, chicken and dressing just prior to serving.

Nutrition Facts : Calories 481.5, Fat 27.8, SaturatedFat 7.4, Cholesterol 42.5, Sodium 1346.4, Carbohydrate 41.6, Fiber 5, Sugar 10.2, Protein 17.9

ASIAN SESAME CHICKEN SALAD



Asian Sesame Chicken Salad image

When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don't mind since it travels well, is super easy to make, and absolutely delicious. -Stacy Reed, Gresham, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 cups torn romaine (about 1 small bunch)
2 cups shredded cooked chicken
1 can (15 ounces) mandarin oranges, drained
1 large cucumber, peeled and finely chopped
1/2 cup chopped salted peanuts
1/2 cup shredded carrots
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and minced
1 green onion, thinly sliced
1 cup wonton strips
3/4 cup Asian toasted sesame salad dressing, divided

Steps:

  • In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with 1/4 cup dressing; toss to combine. Serve with remaining dressing.

Nutrition Facts : Calories 345 calories, Fat 18g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 519mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 20g protein.

SESAME CHICKEN NOODLE SALAD



Sesame Chicken Noodle Salad image

Categories     Salad     Chicken     Ginger     Onion     Pasta     Side     Quick & Easy     Cilantro     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 pound vermicelli
6 tablespoons rice vinegar
5 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons grated peeled fresh ginger
2 tablespoons chili-garlic sauce
2 tablespoons oriental sesame oil
2 1/2 cups sliced green onions
2 cups diced cooked chicken
1/2 cup chopped fresh cilantro

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain well.
  • Whisk together next 6 ingredients in large serving bowl. Add hot pasta, green onions, and chicken; stir to coat with sauce. Add cilantro; toss to blend.

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

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