Chinese Chicken Noodle Salad

Total Time
30 mins
0 mins

If you love pasta salads that contain crisp veggies you'll love this. The dressing is really delicious. The flavors get better after 2 or 3 days in the fridge. I got this great recipe from a friend.

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  • 453.59 g barilla plus spaghetti
  • 473.18 ml diagonally sliced fresh snow peas
  • 946.36 ml shredded cooked chicken breasts
  • 236.59 ml red bell pepper, julienned
  • 118.29 ml green onion, sliced
  • 14.79 ml sesame seeds, toasted
  • 177.44 ml teriyaki sauce
  • 29.58 ml dark sesame oil
  • salt and pepper, to taste
  • chili oil (optional)


  1. Cook spaghetti in boiling water for 9 minutes.
  2. Add sliced snow peas and cook for 1 more minute.
  3. Drain and rinse under cold, running water.
  4. Drain well.
  5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
  6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
  7. Pour over pasta mixture and toss well.
  8. Serve at room temperature or chilled.
  9. Keeps well in the fridge for up to a week.