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Chinese Chicken-Noodle Salad

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Submitted by debparadis

YIELD

2 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

4 115.6
OUNCES ML/G ANGEL HAIR PASTA
uncooked
1 237
CUP ML SNOW PEA PODS
fresh, diagonally sliced
2 473
CUPS ML CHICKEN
breast, cooked, shredded
½ 118
CUP ML SWEET RED BELL PEPPERS
diced
¼ 59
1 1
MEDIUM MEDIUM CUCUMBERS
peeled, halved, lengthwise, and sliced
3 45
TABLESPOONS ML TERIYAKI SAUCE
2 3E+1
TABLESPOONS ML RICE VINEGAR
2 1E+1
TEASPOONS ML SESAME SEEDS
1 5
TEASPOON ML SESAME OIL
dark
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Break pasta into 5-inch pieces.

Cook in boiling water 2 minutes.

Add snow peas; cook an additional minute.

Drain and rinse under cold, running water; drain well.

Combine pasta mixutre, chicken, and next 3 ingredients in a bowl; set aside.

Combine teriyaki sauce and next 5 ingredients in a bowl; stir well.

Pour over pasta mixture, and toss well.

Serve at room temperature or chilled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 582 24% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 1757mg 73%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 21%
Sugars g
Protein 105g
Vitamin A 39% Vitamin C 138%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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