Spicy Chicken Noodle Salad Recipes

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SPICY CHICKEN NOODLE SALAD



Spicy Chicken Noodle Salad image

A packed-with-flavor, 30 minute, one dish meal your whole family will love- pretty much the perfect warm weather dinner.

Provided by Jami Boys

Categories     Salads

Time 30m

Number Of Ingredients 16

½ to ¾ pound linguine (or udon, or rice noodles*)
3 cups sliced cooked chicken (about 4 thighs or 2 breasts)
1½ cups grated carrots (about 2 large)
1 medium sweet onion (cut in half and sliced thinly)
1 red bell pepper (cut into thin matchstick-sized pieces)
2 cups other vegetables: thinly sliced celery (shredded cabbage, snow peas, corn, etc.)
2 tablespoons peanut butter
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons chili-garlic sauce (Sriracha, or to taste)
1 tablespoon honey
1 tablespoon peeled and grated fresh ginger
1 clove garlic (minced)
3 tablespoons olive oil (or peanut oil, skimmed from the top of natural peanut butter)
1/3 cup chopped fresh parsley (or cilantro, if you're a cilantro person...)
1/3 cup chopped peanuts

Steps:

  • Cook the noodles according to the package directions. When done, drain the noodles and rinse with cold water to cool them before adding the rest of the salad ingredients.
  • While the noodles are cooking, chop all the vegetables and meat.
  • Make the dressing: Combine the peanut butter, soy sauce, vinegar, Sriracha, honey, ginger, garlic, and oil in a glass measure and whisk until smooth (you can also use a food processor to get the sauce really smooth).
  • In a large serving bowl combine all the ingredients and mix well. Season to taste with salt and pepper.
  • Serve topped with peanuts and chopped parsley or cilantro.
  • Makes 8 servings

Nutrition Facts : ServingSize 1 1/2 cups, Calories 348 kcal, Sugar 8 g, Sodium 716 mg, Fat 14 g, SaturatedFat 3 g, Carbohydrate 34 g, Fiber 4 g, Protein 21 g, Cholesterol 39 mg

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

SPICY ASIAN NOODLE AND CHICKEN SALAD



Spicy Asian Noodle and Chicken Salad image

Provided by Pam Norby

Categories     Salad     Food Processor     Chicken     Ginger     Pasta     Vegetable     Quick & Easy     Lunch     Buffet     Peanut     Cilantro     Soy Sauce     Bon Appétit     Wisconsin     Tree Nut Free

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 13

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth
3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves

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.

COOL SPICY NOODLE SALAD



Cool Spicy Noodle Salad image

This trendy Asian salad is easier to make than a mayonnaise laced macaroni one and simple enough for cooking ahead for a cottage weekend. With tender chicken added, it deserves a starring role at any summer lunch or potluck. You can always fast forward prep time by picking up a rotisserie chicken and remember the flavour of the salad is better if made a day ahead (Don't forget to pack any leftovers for lunch the next day).

Provided by Developed for CFC by Monda Rosenberg

Yield 6

Number Of Ingredients 23

1 tbsp canola oil
1 tsp sesame oil
2 tbsp sugar
3 tbsp soy sauce
4 cloves garlic, minced
2 tsp ginger, fresh, finely grated
+
2 tsp ginger, fresh, finely grated
1 tsp hot red chili pepper flakes
2 tsp hot-garlic chili sauce
1 lime
salt, to taste
1 lb shanghai noodles
or
1 lb spaghetti
1 red pepper
1 yellow pepper
1 cup carrots, peeled and cut into match stick pieces
3 green onions, thinly sliced
3 cups cooked chicken, cubed
½ cup coriander, fresh, chopped
or
½ cup basil, fresh, chopped

Steps:

  • Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.
  • Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.

Nutrition Facts :

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING



Thai Chicken and Glass Noodle Salad with Spicy Dressing image

Provided by Food Network

Time 2h40m

Yield 6 servings

Number Of Ingredients 42

1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 tablespoon kosher salt
Cold water
3 chicken breasts, boneless, skinless (about 18 ounces)
1 cup sugar
2 cups water
1 teaspoon sambal, see Cook's Note*
1 teaspoon garlic, minced
1/2 red pepper, chopped
3 tablespoons fish sauce
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup Basic Sauce
1/4 cup lime juice
1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes
1 clove garlic, minced
1/4 cup vegetable oil

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. 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. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
  • In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
  • Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month.
  • Yield: 2 cups
  • In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING



Thai Chicken and Glass Noodle Salad with Spicy Dressing image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 42

1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 tablespoon kosher salt
Cold water
3 chicken breasts, boneless, skinless (about 18 ounces)
1 cup sugar
2 cups water
1 teaspoon sambal*
1 teaspoon garlic, minced
1/2 red pepper, chopped
3 tablespoons fish sauce
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup Basic Sauce(recipe follows)
1/4 cup lime juice
1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes
1 clove garlic, minced
1/4 cup vegetable oil

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. 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. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
  • In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
  • Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
  • In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

THAI CHICKEN AND NOODLE SALAD



Thai Chicken and Noodle Salad image

This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing for Thai Chicken and Noodle Salad
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Steps:

  • Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
  • In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  • Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g

SPICY ASIAN CHICKEN AND NOODLE SALAD



Spicy Asian Chicken and Noodle Salad image

Make and share this Spicy Asian Chicken and Noodle Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 (16 ounce) package vermicelli, broken in half
1 cup commercial spicy stir-fry sauce
1/2 cup mayonnaise
1 tablespoon crunchy peanut butter
1 lb diced cooked chicken breast
6 cups chopped fresh broccoli florets
1 1/2 cups shredded carrots
1/3 cup chopped salted peanuts
2 tablespoons chopped fresh cilantro

Steps:

  • Cook vermicelli according to the package directions; drain, rinse, drain again; set aside.
  • In a large bowl, add the stir-fry sauce, mayonnaise, and peanut butter; whisk until well blended.
  • Add in the vermicelli, chicken, broccoli, and carrots; toss until coated.
  • Garnish with peanuts and cilantro.
  • Serve right away or may cover and chill until ready to serve.

Nutrition Facts : Calories 402.5, Fat 13.9, SaturatedFat 2.5, Cholesterol 41.2, Sodium 583.5, Carbohydrate 46.4, Fiber 2.7, Sugar 4.3, Protein 23.5

SPICY ASIAN CHICKEN NOODLE SALAD



Spicy Asian Chicken Noodle Salad image

Make and share this Spicy Asian Chicken Noodle Salad recipe from Food.com.

Provided by Courtly

Categories     Chicken Breast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup rice vinegar
1/3 cup soy sauce
1/3 cup oil
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
2 tablespoons asian-style chili-garlic sauce
3 tablespoons sesame oil
12 ounces vermicelli, cooked and well drained
1 cup thinly slices green onion
2 cups diced cooked chicken
1 cup snow peas, cooked and drained
1/2 cup chopped fresh cilantro
1/4 cup sesame seeds

Steps:

  • In a large serving bowl, whisk together first 7 ingredients. Add pasta, green onions, chicken and snow peas; stir to coat with sauce. Add cilantro and sesame seeds; toss to blend. Serve slightly warm or at room temperature.

Nutrition Facts : Calories 521.6, Fat 25.9, SaturatedFat 4.2, Cholesterol 35, Sodium 935.4, Carbohydrate 49.6, Fiber 3.6, Sugar 4.5, Protein 22.6

SPICY ASIAN CELLOPHANE NOODLE SALAD



Spicy Asian Cellophane Noodle Salad image

Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.

Provided by SUMMER530

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

4 eggs
1 tablespoon vegetable oil
½ large onion, sliced
1 large zucchini, julienned
1 (14 ounce) package tofu, drained and cubed
1 clove garlic
7 Thai chiles, chopped
3 tablespoons fish sauce
¼ cup lime juice
⅔ teaspoon sugar
⅓ teaspoon salt
1 quart water
8 ounces cellophane noodles
½ head lettuce, chopped

Steps:

  • Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  • Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
  • With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
  • Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
  • In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 67.5 g, Cholesterol 186 mg, Fat 13.6 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 2.6 g, Sodium 1125.5 mg, Sugar 9.9 g

SPICY GLASS NOODLE SALAD



Spicy Glass Noodle Salad image

Categories     Salad     Chicken     Poultry     Shellfish     Stir-Fry     Lunch     Seafood     Shrimp     Hot Pepper     Party     Bon Appétit

Number Of Ingredients 11

1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
3 tablespoons chopped shallots
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
2 1/2 teaspoons minced seeded Thai chilies* or serrano chilies

Steps:

  • Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
  • Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
  • *Available at Asian markets and in some supermarkets.

SPICY SHREDDED CHICKEN NOODLE SALAD



Spicy shredded chicken noodle salad image

Spicy, tangy, salad to use up left over chicken from the Sunday roast. leftover-roast-chicken)

Provided by katypic

Time 15m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Mix the sugar, vinegar, lime juice, fish sauce and oil. Add the chilli flakes and garlic.
  • Shred the vegetables, chicken and herbs.
  • Stir fry the rice noodles for 2 mins.
  • Toss the veg, herbs, chicken and noodles together. Drizzle over the dressing.

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Jan 22, 2016 - Japanese poached Chicken Soba Noodle Salad loaded with flavour and tossed with a quick and easy teriyaki sauce. Recipe by Asian Inspirations. Jan 22, 2016 - Japanese poached Chicken Soba Noodle Salad loaded with flavour and tossed with a quick and easy teriyaki sauce. Recipe by Asian Inspirations. Pinterest. Today. Explore. When the auto …
From pinterest.com.au


SPICY ASIAN NOODLE SALAD WITH GRILLED CHICKEN - THE BEWITCHIN' …
2017-06-12 Boil the spaghetti noodles according to package directions. In the last two minutes of cooking add the bell peppers and carrots. Drain and cool. Whisk all the dressing ingredients together, taste and add sea salt and pepper if needed. Add the dressing to the noodles and vegetables, along with chicken and cashews.
From thebewitchinkitchen.com


SPICY CHICKEN RAMEN | CHICKEN.CA
Steps. Stir garlic powder, with ground ginger and chili flakes in a small bowl. Set aside. Heat half the oil in a small skillet over medium heat. Add mushrooms and cook until they begin to soften, 3 – 4 min. Stir in soy sauce and half the garlic powder mixture.
From chicken.ca


SPICY GRILLED CHICKEN SALAD - SLENDER KITCHEN
Grill for 5-7 minutes longer, or until a thermometer reads 165°. Remove from grill and let the chicken rest for at least 5 minutes. Once cooled, slice the chicken for topping the salad. 4. Assemble the salad by tossing together the spinach, red …
From slenderkitchen.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


10 BEST SPICY CHICKEN PASTA SALAD RECIPES - YUMMLY
2022-05-25 Asian-Style Chicken and Shrimp with Herb Salad and Noodles On dine chez Nanou rice vinegar, shrimp, fish sauce, mixed salad, soba noodles, fresh ginger and 10 more Chicken Pesto Pasta Salad BiancaMcneace
From yummly.com


SPICY PEANUT CHICKEN UDON NOODLE SALAD - JENNIFER COOKS
2016-03-28 Once noodles are thoroughly drained, toss together remaining salad ingredients except chopped peanuts and 1 tablespoon chopped cilantro and set aside. In a food processor or blender, combine all peanut sauce ingredients and blend until smooth. Drizzle half of the peanut sauce and gently toss with salad ingredients.
From jennifercooks.com


BEST HOT AND SPICY NOODLE SALAD RECIPES | FOOD NETWORK CANADA
2009-10-16 Beat eggs lightly. Place 8- or 9-inch nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup of the eggs into skillet; cook until firm but not coloured on bottom, about 1 minute; turn and cook until set, about 20 seconds.
From foodnetwork.ca


SPICY CHICKEN NOODLE SALAD RECIPE | MAGGI NEW ZEALAND
Step 1. 5 Min. Cook MAGGI 2 Minute Noodles Chicken Flavour as per pack instructions, omitting the flavour sachets, drain under cold water and set aside. Combine flavour sachets, chilli powder, soy sauce, ginger and brown sugar, set aside.
From maggi.co.nz


SPICY NOODLE SALAD RECIPE » HOMEMADE HEATHER
1. In a medium bowl, combine dressing ingredients and mix well. 2. Prepare the salad ingredients by slicing and dicing the vegetables. 3. Cook the noodles according to package directions. 4. Allow the noodles to completely cool before tossing with the vegetables and dressing.
From homemadeheather.com


BOWL NOODLE SOUP SPICY CHICKEN - THERESCIPES.INFO
Spicy Chicken Noodle Soup Recipe | Allrecipes top www.allrecipes.com. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.Cook's Note: This recipe can easily be modified to be gluten-free by using the appropriate gluten-free soup base. Also feel free to throw in any vegetables that you …
From therecipes.info


SPICY CHICKEN SALAD - THE WOKS OF LIFE
2015-10-15 Instructions. In a medium bowl, stir together the sesame paste, chili oil, soy sauce, vinegar, sugar, garlic, scallions, and sesame seeds. Add the chicken to a serving bowl, and spoon on some of the dressing. Toss with the salad greens and herbs, and serve with any additional dressing on the side.
From thewoksoflife.com


SPICY CHICKEN AND NOODLE SALAD | STUFF.CO.NZ
2014-01-24 1. Place the shaoxing wine, garlic, ginger, green onion ends and 1 litre of water in a pot over a high heat and bring to the boil. Add the chicken, reduce heat …
From stuff.co.nz


EASY SPICY ASIAN CHICKEN SALAD WITH RICE NOODLES - FURTHER FOOD
Toss in the shredded roast chicken. For the dressing, whisk together the lime juice, garlic, rice wine vinegar, Sriracha, chili flakes, soy sauce/fish sauce, and sesame oil. Taste and add some salt if you like. Bring a large pot of salted water to a boil. Break the rice noodles in half and drop them into the pot.
From furtherfood.com


NOODLE SALAD RECIPES | BBC GOOD FOOD
Noodle salad with sesame dressing. 10 ratings. Cook and serve this easy, healthy lunch in under 15 minutes. It gives you three of your 5-a-day, and the wholemeal noodles add fibre while colourful veg provides beta-carotene and vitamin C.
From bbcgoodfood.com


CHICKEN NOODLE SALAD RECIPE - BBC FOOD
Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands ...
From bbc.co.uk


SPICY CHICKEN NOODLES | RECIPE | SPICY CHICKEN NOODLES, CHICKEN …
May 1, 2018 - Once you've done the prep work, Chef John's spicy chicken and rice noodle bowls--with lots of veggies and a delicious sauce--come together in just minutes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.ca


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