Recipe Background
Everyone expects traditional pasta salad, with mayonnaise and little bits of celery. Nothing wrong with a classic, but who says that pasta salad can't have an Asian infusion? Chicken Noodle Salad brings stir fry classics like juicy chicken, bright red peppers, crunchy carrots, and nutty peanuts to the tender pasta mix. Then instead of mayo, it uses an aromatic, deeply savory, and spicy-sweet sauce that wouldn't be out of place at your local Chinese restaurant. Once Chicken Noodle Salad chills, it'll be helping everyone who tastes it to chill out in a way no other pasta salad can!
Everyone expects traditional pasta salad, with mayonnaise and little bits of celery. Nothing wrong with a classic, but who says that pasta salad can't have an Asian infusion? Chicken Noodle Salad brings stir fry classics like juicy chicken, bright red peppers, crunchy carrots, and nutty peanuts to the tender pasta mix. Then instead of mayo, it uses an aromatic, deeply savory, and spicy-sweet sauce that wouldn't be out of place at your local Chinese restaurant. Once Chicken Noodle Salad chills, it'll be helping everyone who tastes it to chill out in a way no other pasta salad can!
Ingredients
For the dressing:
- 3 cloves garlic crushed
- 1/2 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha chile sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
For the salad:
- 1 chicken breast cooked
- 1 (8-ounce) package of spaghetti
- 1 cup carrots grated
- 1 red bell pepper thinly sliced
- 4 green onions thinly sliced
- 1/2 cup salted peanuts chopped and roasted
- 1/3 cup fresh basil chopped
- 1/3 cup fresh mint chopped
- 1/3 cup cilantro chopped
Directions
- Whisk the garlic, vinegar, soy sauce, fish sauce, brown sugar, sriracha, hoisin, and sesame oil together in a mixing bowl.
- Tear the chicken apart into strands that are similar in length to the spaghetti.
- Refrigerate the chicken until ready to use.
- Bring a large pot of lightly salted water to a boil.
- Cook the spaghetti in the boiling water, stirring occasionally, until tender, yet still somewhat firm to the bite, for about 12 minutes.
- Drain the spaghetti and rinse it with cold water.
- Transfer the spaghetti to a mixing bowl.
- Add the chicken, carrots, bell pepper, and green onions to the bowl with the spaghetti.
- Pour in the dressing and toss by hand until well combined.
- Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, until the flavors meld together, at least 2 hours and up to 12 hours. The longer you allow the flavors to meld, the better.
- Add the peanuts, basil, mint, and cilantro to the salad.
- Toss well and taste for seasoning.
- Serve.
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