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.
Hon, 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
Another great dish. You are rocking!!!
this 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..