Chicken Noodle Salad
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
- Serves: 4 persons
- 3cloves garlic, crushed
- ½cup seasoned rice vinegar
- 1tablespoon soy sauce
- 1tablespoon fish sauce
- 1tablespoon brown sugar
- 1tablespoon Sriracha chile sauce
- 1tablespoon hoisin sauce
- 1teaspoon sesame oil
- 1cooked chicken breast
- 1(8 ounce) package spaghetti
- 1cup grated carrots
- 1red bell pepper, thinly sliced
- 4green onions, thinly sliced
- ½cup chopped roasted, salted peanuts
- ⅓cup chopped fresh basil
- ⅓cup chopped fresh mint
- ⅓cup chopped cilantro
Step 1Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
Step 2Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
Step 3Bring 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.
Step 4Transfer 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.
Step 5Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.