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Asian Chicken Noodle & Vegetable Salad

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Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor.

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

15 min

Ingredients

6 173.4
OUNCES ML/G RICE NOODLES
uncooked
2 473
CUPS ML CHICKEN BREASTS
rotisserie, cubed skinless, boneless
½ 118
CUP ML CARROTS
matchstick-cut
½ 118
CUP ML GREEN BELL PEPPERS
chopped
79
¼ 59
CUP ML WATER CHESTNUTS
canned sliced, drained *
¼ 59
CUP ML CHILI SAUCE
Thai sweet
2 3E+1
TABLESPOONS ML CANOLA OIL
1 ½ 23
TABLESPOONS ML RICE VINEGAR
1 ½ 23
TABLESPOONS ML LEMON JUICE
fresh
2 1E+1
½ 2.5
TEASPOON ML GINGER
grated peeled fresh
2 3E+1
TABLESPOONS ML PEANUTS, UNSALTED
chopped, dry-roasted *

Directions

Prepare noodles according to package directions.

Drain and cool.

Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.

Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.

Drizzle chili sauce mixture over noodle mixture; toss gently to coat.

Sprinkle with peanuts.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 299 28% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 384mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 46g
Vitamin A 60% Vitamin C 39%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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