Asian Noodle Salad With Chicken And Cilantro Recipes

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Steps:

• For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
• Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
• For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
• Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

Steps:

• In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
• Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

Steps:

• Firstly, yuo need to place all you marinade ingredients in to a glass bowl and place your chicken thighs on top, mix them until they are thoroughly covered in the marinade and put in the fridge for between 30 minutes and an hour
• Once the chicken has marinated for long enough, put a griddle pan on high heat (do not add any oil, just heat it dry) and place a pan of water on to boil. Whilst waiting for these to heat up share the mixed lettuce leaves between two dishes. I usually chop the lettuce further, so there is no need to use a knife.
• Once the griddle has been heating up for approximately 3 minutes put the chicken on. It is very important to a) have good ventilation because this is going to smoke a lot and b) you must not move the chicken once it begins cooking otherwise you will ruin the beautiful griddle marks. After 5 minutes on one side, turn the chicken over. Don't throw away the marinade!
• Meanwhile, your pan of water should now be boiling. throw in the turmeric, cumin and veg stock and then the noodles and leave to cook for their suggested cooking time. Once finished, drain and place on top of the lettuce leaves in the serving dishes.
• After the chicken is thoroughly cooked, chop it roughly into chunks (again this means you don't need a knife but also ensures you can check every bit is cooked through, if it isn't throw back in the pan quickly, and then place on top of the noodles.
• turn the heat down on the griddle pan and put the pak choi straight in, followed by the left over marinade.. Cook these off for another few minutes until the pak choi has softened slightly and the sauce has thickened. Add this to your stack of food and ensure the sauce is spread fully over the whole dish. It not only acts as a sauce, but as a dressing for the salad.

Steps:

• Toss chicken with 1/4 cup marinade and garlic. Refrigerate 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
• Mix dressing, remaining marinade and ginger. Remove chicken from marinade mixture; discard marinade mixture. Cook and stir chicken, peppers, carrots and onions in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in dressing mixture.
• Drain spaghetti; return to pan. Add chicken mixture and 3 Tbsp. cilantro; mix lightly. Spoon into bowl; sprinkle with remaining cilantro and nuts.

Steps:

• Toss chicken with 1/4 cup marinade and garlic. Refrigerate 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.
• Mix dressing, remaining marinade and ginger. Remove chicken from marinade mixture; discard marinade mixture. Cook and stir chicken, peppers and carrots in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in dressing mixture.
• Drain spaghetti; return to pan. Add chicken mixture and 3 Tbsp. cilantro; mix lightly. Spoon into bowl; sprinkle with remaining cilantro.

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Steps:

• Prepare noodles according to package directions. Drain and cool.
• Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
• To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
• Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
• Serve with wonton crisps if desired.
• To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.

Steps:

• Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
• Drain and rinse under cold water.
• Steam chicken for 15 minutes, then shred into small pieces.
• Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
• Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
• Top with toasted sesame seeds.

Steps:

• Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
• Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
• Do Ahead
• Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.