I always loved Asian noodle salads that taste like sesame or peanut butter. This one is a great recipe that I got from For the Love of Cooking. It’s a simple dish to make and the flavors and colors just explode. It can be eaten as a main dish or a side dish. Today I left out the chicken and the cashews so it’s just a noodle salad.
Asian Noodle Salad with Chicken and Cashews
Serves 4
Dressing and Marinade:
6 tbsp of seasoned rice vinegar
1/4 cup of canola oil
2 tbsp sesame oil
2 cloves of garlic, minced
2 tbsp fresh ginger, grated
5 tbsp soy sauce
2 tsp hot chili sauce
2 boneless, skinless chicken breasts, trimmed of any fat
Chicken and Noodle Salad:
1 handful of cilantro leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1 cup of shredded carrots
1 cup of snow peas, cut in half
1 cup of mandarin oranges, drained
1/2 cup of toasted cashews
3/4 lb spaghetti noodles, cooked per instructions
Cook the spaghetti per instructions, rinse with cold water and drain. Add half of the dressing to the noodles and let it sit for 20-30 minutes (this allows the noodles to become very flavorful). Prepare all the vegetables, set aside. Grill chicken until cooked thoroughly (about 3-4 minutes on each side), let the meat rest for 5 minutes before slicing into chunks. Add the vegetables, cashews, mandarin oranges, chicken and remainder of dressing to the noodles. Stir until well combined and serve.
Helen McGinn says
February 10, 2010 at 11:14 pmHon, this looks delicious! I LOVE sesame oil and plan to make my salmon tomorrow night with it. Those noodles would go so well; I’ll remember it for the next shop. xx
Velva says
February 11, 2010 at 2:50 amAnother great dish. You are rocking!!!
Gina says
February 11, 2010 at 3:38 amthis looks really good… i shouldn’t be looking at your site…i am on a diet lol…great stuff sandi..keep up the good work..