Cold Glass Noodle And Chicken Salad In Peanut Sauce Recipe 455

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CHICKEN NOODLE SALAD



Chicken Noodle Salad image

Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Spaghetti Pasta Salad Recipes

Time 2h35m

Yield 4

Number Of Ingredients 17

3 cloves garlic, crushed
½ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Sriracha chile sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 cooked chicken breast
1 (8 ounce) package spaghetti
1 cup grated carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
½ cup chopped roasted, salted peanuts
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup chopped cilantro

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.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g

COLD GLASS NOODLE AND CHICKEN SALAD IN PEANUT SAUCE RECIPE - (4.5/5)



Cold Glass Noodle and Chicken Salad in Peanut Sauce Recipe - (4.5/5) image

Provided by Talk2usoon

Number Of Ingredients 12

1 8 ounce package cellophane noodles
2 chicken bouillon cubes
2 tablespoons peanut butter
4 tablespoons hot water
5 tablespoons light soy sauce
Red pepper oil or Tabasco or Red Chili Paste with Garlic to taste or cayenne
1 cucumber
1 tablespoon rice wine vinegar
1/4 teaspoon sugar
2 teaspoons sesame oil
1 cup cooked chicken, cut into julienne sticks
1/4 cup dry roasted peanuts, chopped

Steps:

  • Soak the cellophane noodles in water to cover for 1 hour, and then add the chicken bouillon cubes Simmer for about 10 minutes, or until the noodles are tender but not mushy. Drain nearly all the broth, and cool the noodles in the refrigerator. Mix the peanut butter with the hot water. Stir with a fork until it has the consistency of heavy cream; you may need a bit more water. Add the 3 tablespoons soy sauce and the red pepper sauce or Tabasco or cayenne. Drain the noodles, and toss with this dressing cut the cucumber into small julienne pieces, and marinate in a sauce of 2 tablespoons soy sauce, the rice wine vinegar, sugar, and sesame oil. Arrange the cucumber sticks on top of the noodles. Garnish with the cooked chicken with some chopped peanuts.

ASIAN CHICKEN SALAD WITH GLASS NOODLES



Asian Chicken Salad with Glass Noodles image

This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.

Provided by Just Call Me Martha

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

7 ounces packages glass noodles or 7 ounces packages oriental rice noodles
1 lb boneless skinless chicken breast
4 green onions, sliced diagonally
2 carrots, sliced diagonally
1 small cucumber, thinly sliced
1 cup bean sprouts
1/4 cup chopped of fresh mint
1/4 cup chopped fresh cilantro
2 tablespoons toasted sesame seeds
2 tablespoons hot chili sauce
3 tablespoons lime juice
1 teaspoon sesame oil

Steps:

  • Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
  • Drain and rinse under cold water.
  • Steam chicken for 15 minutes, then shred into small pieces.
  • Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
  • Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
  • Top with toasted sesame seeds.

CHILLED PEANUT CHICKEN NOODLE SALAD



Chilled Peanut Chicken Noodle Salad image

Toss sliced chicken breast, rice noodles and crunchy romaine hearts with a spicy, tangy peanut dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 13

Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast sliced crosswise 1/4 inch thick (about 12 ounces)
1/4 cup rice vinegar
2 tablespoons soy sauce
2 to 3 tablespoons Sriracha
4 scallions, thinly sliced
6 ounces thin rice vermicelli noodles
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate. Continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
  • Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  • Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

CHILLED PEANUT CHICKEN NOODLE SALAD



Chilled Peanut Chicken Noodle Salad image

Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving

Steps:

  • START THE WATER: Bring a large pot of salted water to a boil.
  • POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
  • COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  • TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING



Chicken Noodle Salad with Peanut-Ginger Dressing image

This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.

Provided by Sherbg

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 17

⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

Steps:

  • To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  • Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  • Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Noodle Salad With Spicy Peanut Sauce image

A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead.

Provided by breezee1984

Categories     Thai

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup creamy peanut butter
1 tablespoon tamari
2 tablespoons rice wine vinegar
1/4 teaspoon cayenne
2 garlic cloves, mined
1 teaspoon ginger
1/2 cup water
12 ounces linguine
1 tablespoon sesame oil
1 carrot, shredded
1 red bell pepper, julienned
3 scallions, thinnly sliced

Steps:

  • In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
  • Cook linguine in a large pot of boiling water until al dente about 10 minutes.
  • Drain and rinse pasta under cold water, transfer to large bowl.
  • Toss with sesame oil to coat.
  • Add carrot, bell pepper, and scallions to the bowl with the linguine.
  • Add reserved peanut sauce to coat, tossing gently to combine.
  • Refrigerate for 30 minutes.

Nutrition Facts : Calories 561.3, Fat 21.1, SaturatedFat 4.1, Sodium 417.6, Carbohydrate 75.4, Fiber 6.1, Sugar 6.8, Protein 20.5

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE



Cold Rice Noodles With Grilled Chicken and Peanut Sauce image

Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 32

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles
2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 1-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch cayenne
6 boneless skinless chicken thighs, about 1 1/4 pounds
4 large garlic cloves, halved
1 1-inch chunk ginger, peeled and sliced
1 4-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

Steps:

  • Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
  • Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
  • Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
  • Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
  • Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
  • In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

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COLD NOODLE SALAD WITH PEANUT BUTTER DRESSING | CUISINOVIA
2016-04-27 Method. Make the dressing by mixing all the ingredients together in a blender. Bring a large pot of salted water to a boil. Cook the noodles in the water according to packet instructions, until al dente. Drain and rinse with cold water to stop the cooking process. Drain very well and put in a large bowl. Add all the remaining ingredients and ...
From cuisinovia.com
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COLD GLASS NOODLE SALAD RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cold Glass Noodle Salad Recipe are provided here for you to discover and enjoy ... Healthy Menu. Healthy Ramen Noodle Salad Recipe Healthy Vegan Salad Dressing Recipes Heart Healthy Oil Free Salad Dressing Healthy Choice Plant Based Dressing Healthy Moist Banana Muffins Picky Kids Healthy Banana Muffins Healthy Banana …
From recipeshappy.com
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BEST CHINESE FOOD RECIPES: NOODLES WITH PEANUT SAUCE
Roughly pat dry with a paper towel. Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix. Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside. Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
From foodnewsnews.com
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COLD ASIAN NOODLE SALAD RECIPE - RUNNING ON REAL FOOD
2020-04-22 When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat. Add the pasta to the bowl with the chopped veggies. Top with the sauce and mix well. Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.
From runningonrealfood.com
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COLD RICE NOODLES WITH CHICKEN AND PEANUT SAUCE – TILLDAYS
2019-07-16 Grill chicken on a grill pan until browned on all sides, about 4 minutes per side. Let cool, then chop into inch pieces. Combine the cucumbers, carrots, and bean sprouts with 1 tbsp dipping sauce. Divide noodles among bowls, then top with salad and chicken. Top with 2 tsp dipping sauce and 2 tbsp peanut sauce. Garnish with basil, mint, cilantro ...
From tilldays.wordpress.com
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COLD NOODLE SALAD WITH PEANUT SAUCE AND VEGETABLES
2014-09-16 Add peanut butter, dark sesame oil, soy sauce, rice wine vinegar, honey, red pepper flakes and water to a small jar. Shake vigorously until combined. Pulse 1/4 cup of peanuts in a food processor until they are finely chopped. In a large bowl, add cold pasta. Toss with peanut sauce – a bit at a time – until all combined.
From greenvalleykitchen.com
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Top Asked Questions

How do you make peanut noodle salad?
Peanut Noodle Salad – veggies, chicken, brown rice noodles, and an easy homemade dressing. My favorite salad ever! PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees. DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter.
How to cook chicken noodles with chicken and peanuts?
Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
How do you make chicken salad with glass noodles?
Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce.
How do you make peanut sauce for ramen noodles?
Rinse under cold water until the noodles are completely cold. Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency.

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