Spicy Shredded Chicken Noodle Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

SPICY THAI NOODLE SALAD



Spicy Thai Noodle Salad image

This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

Provided by Mrs Goodall

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb soba noodles
3 tablespoons sesame oil (the oil is strong, don't add more)
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1 1/2 teaspoons cayenne
1 tablespoon grated fresh ginger
5 red bell peppers, sliced thin and long
4 cups peas (frozen works fine)
16 green onions
1 1/2 cups honey roasted peanuts (leave whole)
1 1/2 cups cilantro, chopped coarse
2 limes, cut in wedges for garnish

Steps:

  • Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
  • Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
  • Season with salt.
  • Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
  • Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
  • Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
  • Garnish with lime wedges.
  • Serve right away or chill as long as overnight.
  • Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

SPICY NOODLE SALAD



Spicy Noodle Salad image

This delicious noodle salad is low in fat and so high in flavor. The noodles are cooked, as is the dressing. The cooked dressing coats the cabbage nicely adding color and lots of flavor. This recips is very easy to half for a family of 4. From "Company's Coming Low-Fat Cooking".

Provided by LUv 2 BaKE

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

1 cup instant low-fat chinese noodles, broken (I use Rooster Brand Instant Noodles)
3 cups boiling water
2 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded (or green cabbage)
4 green onions, thinly sliced
1 medium red pepper, finely diced
1 cup carrot, thinly sliced
1 tablespoon sesame seeds, toasted
1 teaspoon canola oil
1/4 teaspoon ginger
1 garlic clove, minced
1/2 cup water
1 teaspoon chicken bouillon powder or 1 teaspoon vegetable bouillon granules
1/4 teaspoon crushed red pepper flakes, dried
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons cornstarch

Steps:

  • Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
  • In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
  • To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
  • Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
  • Remove dressing from heat and cool slightly.
  • Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
  • Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.

Nutrition Facts : Calories 82.3, Fat 3, SaturatedFat 0.4, Sodium 240.2, Carbohydrate 13.4, Fiber 1.9, Sugar 6.9, Protein 1.8

SPICY RICE NOODLE SALAD



Spicy Rice Noodle Salad image

The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 (6.75 ounce) package thin rice noodles
3 cloves garlic, minced
⅓ cup seasoned rice vinegar
3 tablespoons fish sauce
1 tablespoon Asian chili paste (sambal), or more to taste
1 teaspoon brown sugar
¼ teaspoon salt
4 green onions, chopped
1 cup carrots, cut into thin matchsticks
½ cup chopped fresh herbs (basil, mint, and cilantro)
½ cup chopped peanuts
1 teaspoon sesame oil
6 grilled boneless, skinless chicken thighs
¼ cup Fresno chile peppers, cut into rings

Steps:

  • Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
  • Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g

CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE



Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce image

This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.

Provided by Martha Stewart

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

Number Of Ingredients 15

3 quarts water
2 stalks celery, cut in half lengthwise
1 two-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about 3/4 cup), plus 1/2 cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
Coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
1/2 head green cabbage
1 bunch carrots, peeled (about 6 carrots)
2 serrano or jalapeno chiles, seeds and ribs removed
1/2 cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce
1/2 cup roasted unsalted peanuts

Steps:

  • In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
  • Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
  • Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.

More about "spicy shredded chicken noodle salad recipes"

SHREDDED CHICKEN BREAST AND NOODLE SALAD RECIPE | BON …
shredded-chicken-breast-and-noodle-salad-recipe-bon image
2012-12-10 Step 3. Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt. Add carrots, …
From bonappetit.com
3.6/5 (78)
Total Time 35 mins
Servings 4
  • Simmer the chicken breast in a medium pot of salted water until cooked through, 10–15 minutes. Transfer to a plate to cool. Shred into bite-sized pieces.
  • Meanwhile, cook udon noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse under cold water.
  • Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt. Add carrots, cucumber, scallion whites, shredded chicken, and udon noodles and toss to coat. Garnish with scallion greens and sesame seeds.


EASY SPICY ASIAN CHICKEN SALAD WITH RICE NOODLES
easy-spicy-asian-chicken-salad-with-rice-noodles image
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 …
From furtherfood.com


10 BEST SHREDDED CHICKEN SALAD RECIPES | YUMMLY
10-best-shredded-chicken-salad-recipes-yummly image
2022-06-27 Vietnamese Shredded Chicken Salad Autoimmune Wellness. dressing, cucumber, medium carrots, red onion, cilantro, apple cider vinegar and 10 more.
From yummly.com


SPICY SHREDDED CHICKEN SALAD – SPICE THE PLATE
spicy-shredded-chicken-salad-spice-the-plate image
Instructions. Steam cook the chicken breast for 20-25 minutes over medium-high heat. Cool and shred the chicken breasts, set aside. Over medium heat, add oil, garlic and chili pepper flakes into a non-stick pan, stir fry for about 1-2 minutes …
From spicetheplate.com


SATAY CHICKEN NOODLE SALAD - RECIPETIN EATS
satay-chicken-noodle-salad-recipetin-eats image
2016-01-08 Instructions. Mix dressing ingredients in a bowl until smooth. Prepare noodles according to packet instructions. Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 …
From recipetineats.com


COOL SPICY NOODLE SALAD | CHICKEN.CA
cool-spicy-noodle-salad-chickenca image
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 …
From chicken.ca


VIETNAMESE SHREDDED CHICKEN SALAD - ONCE UPON A CHEF
vietnamese-shredded-chicken-salad-once-upon-a-chef image
In a large salad bowl, combine all of the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved. Right before serving, toss the dressing with the salad. …
From onceuponachef.com


STICKY CHICKEN NOODLE SALAD - MARION'S KITCHEN
sticky-chicken-noodle-salad-marions-kitchen image
Soak the rice vermicelli noodles in hot water for 2 minutes until tender. Drain and place in a large bowl. Use scissors to roughly cut noodles into more manageable lengths. Toss noodles with sesame oil. Divide among serving bowls. Heat …
From marionskitchen.com


SHREDDED CHICKEN NOODLE SALAD | CHICKEN RECIPES | TESCO …
2021-10-06 Place the lime juice, zest, fish sauce, spring onion, coriander and chilli into a bowl and mix well. Add the noodles and toss again, then add the sugar snap peas and shredded chicken and toss well. Add 1-2 tbsp leftover coconut milk sauce, then place into a sealed lunch box and refrigerate until ready to transport. Use the leftover chicken ...
From realfood.tesco.com
5/5 (2)
Total Time 15 mins
Category Dinner
Calories 518 per serving


CRISPY NOODLE SALAD (CHINESE CHICKEN SALAD) - FUN FOOD FROLIC
2021-07-27 Step 1) Take bite-size boneless, skinless chicken pieces. You can cut them into then strips as well. Step 2) Marinade the chicken pieces in – ginger – garlic paste, soy sauce, salt, and pepper. This marination you can do as part of your weekly meal prep. Step 3) Heat cooking oil in a wok or stir fry pan.
From funfoodfrolic.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


NO COMPLAINTS HERE. [SOBA NOODLE SALAD W. SPICY PEANUT SAUCE, …
2014-08-26 Cook chicken about 15-20 minutes, or until done. Remove chicken from water and let cool; shred the chicken and set aside. Bring another pot of water to a boil and add the soba noodles; cook according to package instructions. Drain noodles. In a large bowl, add soba noodles. Toss the noodles with the shredded chicken and vegetables. Add desired ...
From sweetcarolinescooking.com


SPICY SHREDDED CHICKEN SALAD - DONNA HAY
Preheat oven to 220°C (425°F). Remove the cooked chicken from the broth and carefully remove the skin. Place the skin on a lightly greased baking tray and cook for 8–10 minutes or until golden and crisp. Place on a wire rack to cool.
From donnahay.com.au


SPICY CHICKEN SALAD | MEXICAN PLEASE
2020-10-23 Add the following ingredients to a blender or food processor: the flesh of 2 avocados, 10-12 rinsed cilantro sprigs, 1/2 peeled garlic clove, 1/2 teaspoon salt, 1/4 cup plain Greek yogurt, 1/4 cup olive oil, 1/2 cup water, juice of 2 limes. Combine well and take a taste, adding more lime and cilantro if you want.
From mexicanplease.com


10 BEST SHREDDED CHICKEN AND PASTA SALAD RECIPES - YUMMLY
2022-06-09 Sweet & Spicy Thai Peanut Pasta Salad Fit Fare Meal Prep slaw mix, peanuts, soy sauce, red pepper flakes, fresh cilantro and 10 more Chicken and Vegetable Pasta Salad with Balsamic Vinaigrette McCormick
From yummly.com


SPICY SHREDDED CHICKEN - BOSSKITCHEN.COM
The perfect spicy shredded chicken recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Spicy Shredded Chicken. by Editorial Staff. Summary. Prep Time: 25 mins: Total …
From bosskitchen.com


SHREDDED CHICKEN AND NOODLES RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN NOODLE SALAD WITH SPICY SESAME DRESSING - HEALTHY FOOD …
Bake for 10-15 minutes, until cooked through. Remove chicken from the oven and slice thinly. Meanwhile, in a jug, combine all dressing ingredients and stir with a fork. Add a little boiling water to bring to a smooth consistency. In a large bowl, place noodles, vegetables and spinach leaves and mix well. Add dressing and toss to coat noodles.
From healthyfood.com


SPICY THAI PASTA SALAD - THE STAY AT HOME CHEF
Instructions. Cook pasta according to package directions and drain well and transfer to a large mixing bowl. Meanwhile, heat corn and sesame oil in a saucepan over medium heat. Add in crushed red pepper stir red pepper and cook for 2 minutes …
From thestayathomechef.com


SPICY SHREDDED CHICKEN SALAD RECIPE – FROM SZECHUAN, CHINA
2017-12-09 This is a unique shredded chicken salad recipe. Chinese people don’t normally eat salad that much, but this Chinese salad from Szechuan province tastes so good. And it is very easy to make. Give it a try, you will like it too. **INGREDIENTS FOR SHREDDED CHICKEN SALAD:** – 3 chicken thigh (or 200 grams of […]
From vivarecipes.com


VIETNAMESE CHICKEN & RICE NOODLE SALAD - A SAUCY KITCHEN
2022-05-09 Originally posted 22 July 2015 – Updated with improved photos, recipe and instructions 3 February 2021. Chicken & Rice Noodle Salad Steps . Make the dressing: Simply whisk all dressing ingredients together and set aside until needed. Prep the protein & veggies: Deseed and peel the cucumber, grate or slice the carrots and chop the herbs. Shred or chop …
From asaucykitchen.com


CHICKEN NOODLE SALAD- SICHUAN LIANG MIAN - CHINA SICHUAN FOOD
2014-07-01 Transfer the soy beans out and set aside to cool down. In a large pot, put chicken meat, 2 slices of ginger, whole Sichuan peppercorn s and 1 spring onion in. Bring the content to a boiling and then keep cooking for 5 minutes. Cover the lid and set aside for another 10 minutes until the chicken meat is totally cooked.
From chinasichuanfood.com


SPICY SHREDDED CHICKEN SALAD RECIPE – FROM SZECHUAN, CHINA
2021-03-10 This is a unique shredded chicken salad recipe. Chinese people don't normally eat salad that much, but this Chinese salad Chinese people don't normally eat salad that much, but this Chinese salad Wednesday, October 13, 2021
From yumcookingrecipes.com


EASY COLD SESAME NOODLES WITH SHREDDED CHICKEN RECIPE
2019-02-26 Directions. Place chicken in a medium pot and cover with cold water by three inches. Season with salt and pepper. Bring to a boil over high heat, remove from heat, and let rest until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and set aside. Reserve poaching liquid in pan. Meanwhile, prepare the dressing in a large ...
From seriouseats.com


SPICY SHREDDED CHICKEN SALAD | THAILAND 1 DOLLAR MEALS
2018-06-04 Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness. When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
From thailand1dollarmeals.com


27 EASY SHREDDED CHICKEN RECIPES FOR EVERY OCCASION
2021-09-10 Simply put the pieces in a pot, pour seasonings and water, then simmer for 15 minutes or until fully cooked. Other ways of cooking chicken include grilling or baking. The ideal temp to cook chicken in the oven is 400 degrees F. And to see if it’s done, check the chicken breast internal temperature.
From recipes.net


CHICKEN NOODLE SALAD. QUICK AND EASY ASIAN DINNER SALAD
2018-01-27 1-2 tsp red chilli flakes; 1 tsp freshly ground black pepper; 1 tbsp chilli paste; 1 tbsp finely grated ginger; 3 tbsp vegetable oil; 2 pieces star anise
From novicehousewife.com


SPICY SHREDDED CHICKEN - MISS CHINESE FOOD
2020-04-19 Step4. Add 1 tablespoon of sesame paste and 3 tablespoons of boiling water, and mix well. Add salt, sugar, vinegar, soy sauce, sesame sauce, chili oil, sprinkle with minced garlic, green onion, and chili rings to the chicken breasts. Stir well and garnish with coriander.
From misschinesefood.com


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 NOODLE SALAD – SANYO FOODS CORP. OF AMERICA
Featured Recipe Spicy Noodle Salad Serves 1Prep time: 5 minutesCook time: 5 minutes Ingredients: 1 package Sapporo Ichiban Original Ramen 1 ½ ounces shredded chicken, chilled ½ tablespoon hoisin sauce ½ tablespoon sriracha sauce ½ cup shredded lettuce ½ tablespoon chili oil Bean sprouts for garnish Thinly sliced whit
From sanyofoodsamerica.com


SHREDDED SPICY CHICKEN RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN NOODLE SALAD WITH GARLICKY, NUTTY AND SPICY SAUCE
2018-08-03 Plunge the chicken breast into ice water immediately to stop the cooking. Drain the chicken and set it aside to cool. Cook the noodles according to the directions on the package. Drain and set aside to cool. Blend all the sauce ingredients with an immersion blender or a food processor, until it forms a silky paste.
From omnivorescookbook.com


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


SPICY CHICKEN SALAD - SIMPLY WHISKED
2022-03-19 Ingredients. Scale. 3 – 4 cups chopped cooked chicken. 2 – 3 green onions, thinly sliced. 2 small carrots, shredded. 1 celery stalk, chopped. 1/4 cup chopped fresh cilantro. 1/2 cup mayonnaise. 1 tablespoon water.
From simplywhisked.com


COLD NOODLES WITH SHREDDED CHICKEN - THE WOKS OF LIFE
2015-06-27 First, poach the chicken breast. Fill a small pot with enough water to submerge the chicken breast (but don’t add the chicken yet), and add the ginger and scallion. When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 22-25 minutes.
From thewoksoflife.com


Related Search