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How To make Chinese Chicken Noodle Salad
1 lb Spaghetti, broken into 2 to
-3 inch pieces 2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes 1 bn Green onions with tops,
-sliced 1 md Cucumber, unpeeled, cut into
-thin strips 4 oz Sliced water chestnuts (1/2
-of an 8-ounce can) 1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips DRESSING: 2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt
Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients. To make the dressing, whisk all of the dressing ingredients in a small bowl. Pour over the pasta salad and toss well. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving.
How To make Chinese Chicken Noodle Salad's Videos
Ramen Noodle Chinese Chicken Salad
Ramen Noodle Chinese Chicken Salad Recipe:
Crunchy ramen noodle Chinese chicken salad. An oriental salad made with ramen noodles that is so good it will ruin all other Chinese chicken salads for you.
Chinese Chicken Noodle Salad (鸡丝凉面) Recipe
Chinese chicken noodle salad is a perfect summer dish. Thin noodles are tossed in a nutty, aromatic and savory sesame sauce and topped with tender shredded chicken and crunchy cucumber. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
2 (1 lb / 450 g total) small boneless skinless chicken breasts (or thighs)
1/2 teaspoon salt
4 green onions
1 lb (450 g) fresh thin wheat noodles, or 14 oz (400 g dried noodles)
1/2 cucumber, thinly sliced
Chopped green onion for garnish (Optional)
Sauce
1/4 cup Chinese sesame paste (or unsweetened natural peanut butter)
1/4 cup light soy sauce (or soy sauce)
3 teaspoons dark soy sauce (Optional)
2 tablespoons Chinkiang vinegar
1 tablespoon sugar (or honey, or maple syrup)
2 tablespoons homemade chili oil, or to taste (Optional)
2 teaspoons sesame oil
1 thumb ginger, grated
2 cloves garlic, minced
Check out more cooking notes at ➡︎
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MUSIC CREDIT
MAGGI Crunchy Noodle Salad
Crunchy Noodle Salad! I love making this with Maggi noodles rather than store bought because you can make the noodle chunks as large as you want and the added bonus is that you can use some of the sprinkling as the seasoning. SO GOOD! Recipe:
INGREDIENTS
Asian Sesame Dressing:
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp white vinegar
2 - 3 tbsp olive oil
2 tsp sugar
Salad:
2 packets Maggi Chicken Noodles (I used wholewheat)
Oil spray
Salad:
2 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded
2 carrots, grated or julienned
Handful bean sprouts
2 green onions / scallions, finely sliced on the diagonal
Sesame seeds, optional
.
DIRECTIONS
1. Place Dressing in a jar and shake well.
2. Preheat oven to 160C/320F.
3. Break noodles into large chunks then place on a baking tray. Spray with oil then sprinkle lightly with the seasoning from the noodle packet (I use about ½ one packet for 2 rice cakes). Toss then bake for 8 minutes until light golden and crispy. Cool on tray.
4. Salad ingredients in a bowl, add most of the crunchy noodles. Pour over dressing then toss to coat. Serve immediately, garnished with sesame seeds if using.
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Note: I like adding the noodles then dressing because I like the dressing to coat the noodles well, and they are so crunchy they stay crunchy for a while even with the dressing. But the other way to do this is to dress the salad first then toss through noodles later. Up to you!
Vietnamese Chicken Salad
Big, bright Vietnamese flavours in this slaw-like salad!
PRINT RECIPE:
GLASS NOODLE SALAD | FRESH & EASY Meal in 20 Minutes. Recipe by Always Yummy!
Very tasty glass noodle salad is well known in Asian countries. There is a variety of such salad recipes – with fried chicken, beef, rice or other glass noodles. Here is a video recipe of glass noodles with vegetables.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• glass noodles – 7 oz | 200 g
• carrot – 7 oz | 200 g
• bell pepper –7 oz | 200 g
• fresh cucumber – 7 oz | 200 g
• garlic – 3 cloves
• fresh cilantro – 1 oz | 20 g
• soy sauce – 6 tbsp
• vinegar 9% - 3 tbsp
• vegetable oil – 2 tbsp
• sesame oil – 1 tbsp
• sugar – 1 tbsp
• ground coriander – 1 tsp
• red chili flakes – to taste
• sesame seeds – to taste
✔︎ You will need:
• carving board
• deep salad bowl
• colander
• bowl
???? Preparation:
1. Pour the glass noodles with boiling water for 7 minutes or cook as indicated on package instruction.
2. Prepare vegetables: grate the carrot with a korean carrot grater, cut the cucumbers and bell pepper into thin strips.
3. In a bowl combine the chopped up garlic, sugar, ground coriander, chili flakes, soy sauce, vinegar, vegetables and sesame oils.
4. Pour away the water and wash the noodles with cold water, drain in a colander.
5. Into a deep salad bowl lay out the glass noodles, grated carrot, cut cucumber and bell pepper, cilantro leaves, sesame seeds and the prepared sauce. Combine well and leave for 1-3 hours.
6. Serve your glass noodles with vegetables sprinkled with sesame seeds, cilantro leaves or chili rings.
❗️Advices:
1. Use fresh vegetables for glass noodles salad.
WATCH MORE ASIAN RECIPES:
Chinese BEEF BROCCOLI Recipe
TERIYAKI CHICKEN UDON NOODLES
Japanese KANI SALAD
Asian Style EGG FRIED CABBAGE
Asian FRIED CABBAGE AND GROUND BEEF
Soba Noodles with Chicken and Vegetables
10 Minute CHINESE SHRIMP RECIPE
25 Minute Korean Zucchini Side Dish
Vietnamese Noodle Bowl with Chicken
Vietnamese noodle bowl with lemongrass chicken, cold vermicelli noodles, crisp vegetables, and fresh herbs, all tossed in a homemade Vietnamese nuoc cham vinegar chili sauce is the perfect meal when you are craving something healthy, delicious, light, but filling. To make this Vietnamese noodle salad you need a few minutes to prepare and assemble the ingredients, some foresight to marinate and cook the lemongrass chicken, and a good appetite when it's done. It's perfect for lunch or dinner, even on busy weeknights especially if you marinate the chicken ahead of time or use leftover cooked chicken.
FULL RECIPE:
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