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    You are in: Home / Recipes / Asian Chicken, Noodle, and Vegetable Salad Recipe
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    Asian Chicken, Noodle, and Vegetable Salad

    Asian Chicken, Noodle, and Vegetable Salad. Photo by JanuaryBride

    1/2 Photos of Asian Chicken, Noodle, and Vegetable Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    WiGal's Note:

    An adaptation of a CookingLight recipe. You could sub cucumbers for the water chestnuts.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 ounces rice noodles, uncooked
    • 2 cups cooked boneless skinless chicken breasts, cubed-DELI
    • 1/2 cup carrot, shredded
    • 1/2 cup red bell pepper, chopped
    • 1/3 cup green onion, chopped (about 3)
    • 1/4 cup water chestnut, drained and sliced
    • 3 ounces mixed mushrooms, sliced
    • 1/4 cup Thai sweet chili sauce (such as Mae Ploy)
    • 2 tablespoons canola oil (optional)
    • 1 1/2 tablespoons rice wine vinegar
    • 1 1/2 tablespoons fresh lemon juice
    • 2 teaspoons low sodium soy sauce
    • 1/2 teaspoon fresh ginger, grated peeled
    • 2 tablespoons dry-roasted unsalted peanuts, chopped
    • cilantro, for garnish

    Directions:

    1. 1
      Prepare noodles according to package directions.
    2. 2
      Drain and cool.
    3. 3
      Combine noodles, chicken, and next 4 ingredients (through mushrooms) in a large bowl; toss well.
    4. 4
      Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.
    5. 5
      Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts.
    6. 6
      Serve immediately.

    Ratings & Reviews:

    • on June 02, 2010

      55

      Very nice! I used about 4oz noodles (half a pack) because we like more veggies that noodles. It is very good and I actually get something similar at a local Thai restaurant in St. Louis. I added some bamboo shoots, baby corn, sliced mushrooms and snow peas. I really like this!!! NOTE: I liked this better warmish than cold. . .to each his own! Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2008

      55

      This is outstanding! Makes a delicious hot summer evening meal. I used the other white meat, pork, in place of the chicken. The carrots were shredded and I did use the suggested seedless cucumber for the water chestnuts. The only thing I might add next time would be some sliced mushrooms. Not having the Thai sweet chili sauce, I made my own using Linda's Thai Sweet Chili Sauce for Dipping (Egg Rolls, Sushi). Made for *ZWT 2008*

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asian Chicken, Noodle, and Vegetable Salad

    Serving Size: 1 (267 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 450.9
     
    Calories from Fat 61
    13%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.4 g
    7%
    Cholesterol 79.3 mg
    26%
    Sodium 616.6 mg
    25%
    Total Carbohydrate 60.6 g
    20%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.5 g
    22%
    Protein 33.8 g
    67%

    The following items or measurements are not included:

    mixed mushrooms

    rice wine vinegar

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