Rating: 4.64 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Dressing:

Directions

Instructions Checklist
  • Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.

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  • 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.

Chef's Notes:

If you don't have leftover chicken, watch this video for Lighter Chicken Fettuccine Alfredo and follow the directions to make a great poached chicken breast.

For best results, use a mandolin to julienne the carrots.

Nutrition Facts

441 calories; protein 20g; carbohydrates 64.5g; fat 12g; cholesterol 18.4mg; sodium 1543.2mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 4 stars
07/24/2019
I'm going back and forth with the rating. It really does need more modification. First, I was interested in this because it didn't have a lot of fat in the dressing, but that's the first thing you notice, and the vinegar tends to be too aggressive without the fat. The ratio of noodles to other "stuff" was also a little high. Mods were as follows: Added 2 TBSP Canola oil, Added 4 ozs. Edamame, Added 2 TBSP Soy sauce (used lite so that might have been why), about a tsp of fresh grated ginger, about 2 TBSP toasted sesame seeds. If a next time, will cut back on the pasta and add celery and/or bok choy, more onion, increase overall dressing by 50% with added oil. I would also use the second piece of chicken. Read More
(7)
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/24/2019
I'm going back and forth with the rating. It really does need more modification. First, I was interested in this because it didn't have a lot of fat in the dressing, but that's the first thing you notice, and the vinegar tends to be too aggressive without the fat. The ratio of noodles to other "stuff" was also a little high. Mods were as follows: Added 2 TBSP Canola oil, Added 4 ozs. Edamame, Added 2 TBSP Soy sauce (used lite so that might have been why), about a tsp of fresh grated ginger, about 2 TBSP toasted sesame seeds. If a next time, will cut back on the pasta and add celery and/or bok choy, more onion, increase overall dressing by 50% with added oil. I would also use the second piece of chicken. Read More
(7)
Rating: 5 stars
07/15/2019
This was a delicious cold noodle salad for a hot summer evening. I love Asian salads, and this did not disappoint. Dressing is delicious , I made as written with exception of adding a little prepared ginger to the mix. Next time I make it I’m going to 1 1/2 the dressing, I’m a saucy person. I like the previous reviewers idea of adding edamame. I did not add mint, just personal preference. This was a trial run for an upcoming block party, I’m going to put this in individual Chinese take out containers with chopsticks! Thanks for another great recipe CJ! Read More
(3)
Rating: 5 stars
07/06/2019
My wife does not like peppers. Having said that, I used somewhat less than called for the recipe. She called it a "B" which is OK but not her most honoring. I thought it was great and, although not an easy recipe in terms of prep time, was delicious. Maybe some roasted sesame seeds would have added to it but probably would not have made the grade for my wife. Having said that, I am looking forward to leftovers and doing it again. I used #6 fettuccine noodles. The sauce was delicious! Read More
(2)
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Rating: 5 stars
02/15/2021
One of the best pasta salads EVER! I substituted plain ramen noodles instead of spaghetti and served it with homemade fried shrimp wonton. Heaven! Read More
(1)
Rating: 4 stars
05/04/2021
After making/tasting the dressing by itself during the process I didn’t think this would be great. I changed my mind after everything came together. I ended up doubling the dressing so mine may have had more punch than usual, but it was really good. Read More
Rating: 4 stars
04/15/2020
I loved how it turned out, the only thing I did was double the hot sauce! I like my food spicy Read More
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Rating: 5 stars
02/18/2021
added 2 T vegetable oil per another reviewer, 2T soy ( no fish sauce) and 2 tsp sesame oil. When time to serve, garnished with julienned cucumber, cilantro and peanuts. More siracha of course. We loved it. Read More
Rating: 5 stars
07/11/2021
This salad is really good, fresh, and versatile. There is a fair amount of prepping but well worth it. I did half the hot sauce, omitted the mint, and added ginger. Good cold salad for summer nights. Read More
Rating: 5 stars
02/24/2020
This was great. I didn't have chicken so I used canned salmon. Herbs and vegetables from my garden. My 9 and 12 year olds loved it too. Read More