Friday, July 29, 2011

Spicy Asian Chicken Noodle Salad

This yummy recipe is from a Taste of Home Cooking School magazine.  It's a good recipe to have for a light, Summer meal & takes advantage of leftover chicken.  Since I just made Easy Rosemary Roasted Chicken, I had plenty of leftovers.  This recipe is best prepared several hours ahead in order for the flavors to develop.  Please try this recipe when you don't want to heat up the kitchen!

1/2 c. rice vinegar
1/3 c. soy sauce
1/3 c. vegetable oil
1 T. sugar
2 t. grated fresh ginger root
2 T. Asian-style chili-garlic sauce
3 T. sesame oil (I used toasted sesame oil)
12 ozs. vermicelli or angel hair pasta, cooked & drained
1 c. thinly sliced green onions
2 c. diced cooked chicken
1 c. snow peas, cooked & drained
1/2 c. chopped fresh cilantro
1/4 c. Sesame Seeds (I omitted)

In a large serving bowl, whisk together the first 7 ingredients.  Add pasta, green onions & snow peas; stir to coat with sauce.  Add cilantro & sesame seed; toss to blend.  Serve slightly warm or at room temperature.

Makes 6 servings.

I am sharing this recipe with On the Menu Monday at Stonegable.


  1. Kitty, What I just love about this recipe is that it can be made in no time at all! Great fresh ingredients and pasta! What could be better!
    Thanks for joining ON THE MENU MONDAY and sharing this recipe that is a great light summer meal.

  2. Hi Kitty,
    I just took a peek at your other posts-everything looks delicious! I'm following and look forward to more recipes. I started cooking and baking when I was around 10 years old, always looking for new ideas!

  3. Hi Kitty,
    Your salad looks fantastic! Thanks for sharing a great recipe.
    Miz Helen


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