Chinese Chicken-Noodle Salad
Submitted by debparadis
A light Chinese chicken noodle salad with angel hair pasta, shredded chicken breast, crisp snow peas, cucumber, and red bell pepper tossed in a teriyaki-sesame-rice vinegar dressing. Served cold or at room temperature.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minWhen it’s too hot to cook and too early to just give up and order takeout, this cold noodle salad splits the difference.
Angel hair pasta and snow peas cook together in the same pot (smart move), then get rinsed under cold water and tossed with shredded chicken, crunchy cucumber, diced red pepper, and scallions.
The dressing is a simple stir-together of teriyaki sauce, rice vinegar, dark sesame oil, and sesame seeds. It coats every strand without weighing anything down.
Make it ahead and eat it straight from the fridge, or serve it at room temperature for a light lunch or dinner.
Kitchen Tips
- Break the angel hair into shorter pieces before boiling. Long strands clump together and make the salad hard to toss evenly.
- Rinse the pasta and snow peas under cold water immediately after draining. This stops the cooking and keeps the snow peas bright green and snappy.
- Use leftover rotisserie chicken to save time. Shred it by hand rather than chopping for better texture.
- This holds well in the fridge for a day, making it a solid meal prep or packed lunch option.
Ingredients
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.
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