Hot Chicken Noodle Salad
Get ready to elevate your weeknight dinner game with this vibrant and flavorful Hot Chicken Noodle Salad! This recipe combines tender slices of seared chicken breast with perfectly cooked egg noodles, crisp stir-fried vegetables, and refreshing cucumber for a delightful fusion of textures. The zesty dressing, made with soy sauce, sesame oil, rice vinegar, and a touch of honey, ties everything together with bold and tangy notes, while a hint of red chili flakes adds a gentle kick. Topped with fresh cilantro and a squeeze of lime, this dish offers a mouthwatering balance of savory, sweet, and spicy flavors. Quick to prepare in just 35 minutes, this warm noodle salad is perfect for a light yet satisfying meal, and it can even be served at room temperature for added versatility. A must-try for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 tablespoons Rice vinegar
- 2 teaspoons Honey
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Red chili flakes
- 300 grams Egg noodles
- 1 large Carrot, julienned
- 1 large Red bell pepper, thinly sliced
- 1 medium Cucumber, thinly sliced
- 3 pieces Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 piece Lime, juiced
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red chili flakes. Set aside as the dressing.
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and rinse under cold water to prevent sticking, then set aside.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Season the chicken breasts with salt and black pepper, then sear on each side until golden brown and fully cooked (about 4-5 minutes per side). Remove the chicken from the skillet and let rest for 5 minutes. Slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil and stir-fry the julienned carrot and sliced red bell pepper for 2 minutes until slightly tender but still crisp.
In a large mixing bowl, combine the cooked noodles, stir-fried vegetables, sliced chicken, cucumber, and chopped green onions.
Pour the prepared dressing over the salad and toss well to coat evenly.
Finish by sprinkling the chopped cilantro over the salad and squeezing fresh lime juice on top. Toss gently one final time.
Serve warm immediately or at room temperature. Enjoy your flavorful Hot Chicken Noodle Salad!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 64.6 g | 24% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 709 mg | 15% | |
*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.
