Spicy Asian Chicken Noodle Salad
Dive into a symphony of bold flavors with this Spicy Asian Chicken Noodle Salad, a vibrant and refreshing dish perfect for lunch or dinner. Juicy slices of marinated chicken breast are paired with tender rice noodles, crisp julienned vegetables like carrot, red bell pepper, and cucumber, and a zesty lime-soy dressing infused with Sriracha, garlic, and ginger for a perfect balance of heat and tang. Fresh cilantro and crunchy crushed peanuts add layers of texture and brightness, while sesame oil and rice vinegar give it an irresistible Asian-inspired flair. Ready in just 35 minutes, this colorful, protein-packed salad is as satisfying as it is wholesome—ideal for meal prep, picnics, or a light, flavorful meal any day of the week.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 250 grams Rice noodles
- 1 large Carrot
- 1 large Red bell pepper
- 1 large Cucumber
- 3 stalks Green onions
- 0.5 cup Fresh cilantro
- 0.25 cup Crushed peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Sriracha
- 1 tablespoon Honey
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1 tablespoon Vegetable oil
- 1 whole Lime
Instructions
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of Sriracha, 1 tablespoon of honey, minced garlic, and grated ginger to create the marinade.
Place the chicken breasts in a shallow dish and pour half of the marinade over them. Reserve the other half for the dressing. Let the chicken marinate for 15 minutes while preparing other ingredients.
Cook the rice noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set them aside.
Heat a skillet over medium heat and add 1 tablespoon of vegetable oil. Remove the chicken from the marinade and cook for 5-6 minutes on each side, or until fully cooked. Let the chicken rest before slicing it into thin strips.
Julienne the carrot, red bell pepper, and cucumber. Thinly slice the green onions. Chop the fresh cilantro.
In a large bowl, combine the rice noodles, sliced chicken, julienned vegetables, green onions, and cilantro.
Whisk the remaining marinade with the juice of 1 lime, and pour it over the salad. Toss to coat evenly.
Top the salad with crushed peanuts before serving.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 36.0 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2561 mg | 54% | |
*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.
