:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Jd5iBcoAJ8pchwbUYJdS/84d48931a30f468e13b64627412b16.jpeg "Crunchy Crispy Asian Noodle Salad")
Source: Pixabay: romjanaly
Crunchy Crispy Asian Noodle Salad
This is the perfect side dish for any barbecue or potluck gathering.
Ingredients
Ingredients:
- 300 gms of dried egg noodles
- 2 cups of shredded cooked chicken
- 1 large carrot, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 cucumber, seeds removed, thinly sliced
- 21⁄2 green onions, thinly sliced
- 1 Cup of fresh cilantro leaves
- 1⁄2 Cup of crushed peanuts
- salt to taste
Dressing:
- 2 tbls of soy sauce
- 2 tbls of rice vinegar
- 2 teaspoons of sesame oil
- 1 teaspoon of honey
- 1 clove garlic, minced
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Directions
Cook the noodles according to the instructions on the packet, but here's a tip from my own experience: don't overcook them! You want them to retain some firmness for that desired crunch. Once cooked, drain and rinse under cold water to stop the cooking process. Set them aside.
While the noodles are cooking, prepare your dressing. Combine soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a bowl, and whisk together until well combined.
In a large bowl, combine the cooled noodles, shredded chicken, carrot, red bell pepper, and cucumber. Personally, I love adding the veggies raw as it gives a refreshing crunch, but you could lightly sauté them if you prefer softer veggies.
Pour the dressing over the noodle mixture, and toss it all together. Make sure every ingredient gets a good coating of the dressing. I usually let the salad sit for a few minutes after mixing to let the flavors meld together.
Just before serving, garnish your salad with green onions, cilantro leaves, and crushed peanuts for an added touch of freshness and crunch. Don't forget to adjust salt if needed. This salad is best enjoyed fresh!
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TammersCrunchy Crispy Asian Noodle Salad
This is the perfect side dish for any barbecue or potluck gathering.
Cook the noodles according to the instructions on the packet, but here's a tip from my own experience: don't overcook them! You want them to retain some firmness for that desired crunch. Once cooked, drain and rinse under cold water to stop the cooking process. Set them aside.
While the noodles are cooking, prepare your dressing. Combine soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a bowl, and whisk together until well combined.
In a large bowl, combine the cooled noodles, shredded chicken, carrot, red bell pepper, and cucumber. Personally, I love adding the veggies raw as it gives a refreshing crunch, but you could lightly sauté them if you prefer softer veggies.
Pour the dressing over the noodle mixture, and toss it all together. Make sure every ingredient gets a good coating of the dressing. I usually let the salad sit for a few minutes after mixing to let the flavors meld together.
Just before serving, garnish your salad with green onions, cilantro leaves, and crushed peanuts for an added touch of freshness and crunch. Don't forget to adjust salt if needed. This salad is best enjoyed fresh!
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