Total Time
25mins
Prep 15 mins
Cook 10 mins

A refreshing main dish salad. Can be made with or without chicken, shrimp, or tofu.

Ingredients Nutrition

Directions

  1. Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool.
  2. Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.
  3. Toss cabbage, noodles, vegetables, and chicken in a large bowl.
  4. Whisk remaining ingredients together, and drizzle over noodle mixture.
Most Helpful

5 5

I loved the bell pepper in this as it gave a fresh change to the usual noodle salads. The dressing was a nice combination of tart/sweet and was great with a drizzling of sambal oelek, although sriracha sauce would serve quite well also. I definitely would recommend this salad to anyone looking for a new noodle salad recipe to try. Thanks for sharing. Reviewed for PAC Spring 2009

Hey! This is really good! I followed the recipe exactly, using chicken, green onion and nipa sap vnegar. This is one that bears repeating!