6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 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.

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Ingredients

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

For the Dressing:

Directions

  • 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; 12 g total fat; 18 mg cholesterol; 1543 mg sodium. 64.5 g carbohydrates; 20 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

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
(1)

Most helpful critical 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
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(1)
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
(1)
Rating: 4 stars
07/07/2019
Very good! Pretty easy too. I will definitely make it again. Read More
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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
Rating: 5 stars
07/17/2019
loved it... I did the non-chicken version......simply.... GREAT. I make big batches and add the nuts & leaves only to the amounts to be served.... and store the rest for later. Read More