Chinese Hot and Sour Chicken Noodle Salad
Dive into the bold and vibrant flavors of this Chinese Hot and Sour Chicken Noodle Salad, a refreshing fusion dish that’s perfect for any occasion. This recipe combines tender shredded chicken, crisp vegetables like carrots, cucumber, and bell peppers, and silky rice noodles, all tossed in a zesty homemade dressing featuring soy sauce, rice vinegar, chili garlic sauce, and a touch of honey for balance. Infused with the warmth of fresh ginger and garlic, and finished with toasted sesame seeds and fresh cilantro, this salad is as satisfying as it is colorful. Ready in just 35 minutes, it’s an ideal make-ahead meal that can be served chilled or at room temperature, making it perfect for quick lunches, meal prep, or light dinners. Whether you're craving something tangy, spicy, or savory, this noodle salad offers the best of all worlds in one wholesome, flavorful bowl.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 200 grams Dried rice noodles (medium thickness)
- 2 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 1 teaspoon Ginger (fresh, grated)
- 2 cloves Garlic (minced)
- 1 medium Carrot (shredded)
- 1 medium Cucumber (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 3 stalks Green onions (sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Toasted sesame seeds
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
Instructions
Start by preparing the chicken. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken in the skillet for about 6-7 minutes per side, or until completely cooked through. Remove from the skillet and allow to cool slightly.
While the chicken cools, cook the rice noodles according to the package instructions. Drain, rinse with cold water to stop the cooking, and set aside.
Shred the cooked chicken into bite-size pieces using your hands or a fork.
In a small bowl, whisk together soy sauce, rice vinegar, chili garlic sauce, sesame oil, honey, grated ginger, and minced garlic to make the hot and sour dressing.
In a large mixing bowl, combine the cooked rice noodles, shredded chicken, shredded carrot, julienned cucumber, sliced red bell pepper, and green onions.
Pour the prepared dressing over the salad and toss thoroughly to combine and coat all the ingredients.
Add chopped fresh cilantro and toasted sesame seeds, and gently mix again.
Let the salad sit for 5-10 minutes to absorb the flavors, or refrigerate if serving later.
Serve the Chinese hot and sour chicken noodle salad chilled or at room temperature for a refreshing and flavorful meal.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 207.2 g | 75% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 30.2 g | ||
| Protein | 131.2 g | 262% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1910 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
