This noodle salad is thrown in sesame ginger seasoning with rice noodles, cooked chicken, crispy vegetables and toasted nuts. It’s fresh, fast and dining friendly!
- smell: This salad is full of delicious, nutty and umami Asian flavors.
- Recommended tools: Vegetable kitchen knife will unify (safe!) Julian vegetables.
- Swap: Instead of cooked chicken, put grilled shrimp on the salad.
- Tips for saving time: Keep ready-made coleslaw and a bottle of dressing on preparation time.
- Suggestions: Cook, pair with other Asian dishes, such as soy ginger steak bites or some crispy fried wontons.
Ingredient tips for noodles salad
- Noodle: Rice noodles can be replaced with ramen noodles, or in pinched angel hair pasta.
- chicken: Any cooked chicken pieces, even leftovers! This is a great way to consume excess grilled chicken or leftover grilled chicken.
- vegetable: Bok Choy, peas, thinly sliced cabbage, cucumbers and chili are very crispy and add a bright color. Try adding chestnuts, bean sprouts, edamame or chopped mushrooms. A bag of broccoli salad is also a good choice.
- nut: Sliding almonds, cashews and peanuts are classic nuts in Thai recipes. For nut-free noodle salad, use sunflower or pumpkin seeds, and sprinkle sesame seeds on top.
- dressing: Buy or DIY? Homemade sesame ginger seasoning can also be used as a seasoning for stir-fried Brussels sprouts and a glaze for grilled pork chops.
Favorite variant
- Stir a tablespoon of peanut butter to make it creamy seasoning.
- The squirt of Sriracha or Gochujang adds a burst of heat.
- Serve sesame ginger noodles salad into a lettuce-wrapped lettuce cup similar to an appetizer.
How to make rice noodle salad
- Cook in cold water, drain and rinse the rice flour.
- Throw the noodles with the remaining ingredients and stir the seasoning (Recipe below).
- Refrigerate for 1 hour and garnish with nuts and cilantro before serving.
Store noodles salad
Store the remaining noodles salad in a covered container in the refrigerator for up to 4 days. Stir and stir with new seasoning and refresh the flavor. The noodles don’t thaw well, so this recipe is best kept fresh. If made in advance, assemble the salad and dress separately.
Asian Inspired Salad
Have you made this noodle salad? Leave a comment and comment below!
Noodle salad
This chilly noodle salad is filled with delicious ginger tahini and rice noodles.
Prevent the screen from becoming dark
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Cook noodles according to the packaging direction. The wells are drained and rinsed under cold water. Set aside.
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Place noodles, Bok Choy, chicken, peas, cucumber, pepper, carrots, dressing, cilantro, coriander, green onion and lemon juice in a bowl. Very good tossing.
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Refrigerate 1 hour before serving. Garnish with nuts and other cilantro if needed.
Quick Homemade Sesame Paste
1/4 cup rice vinegar
1 teaspoon fresh ginger, chopped
1 clove garlic, chopped
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
- For a tastier and crisper nut, bake them in a dry wok until they are barely browned.
- To extract the most juice from lime, roll it a few times a few times before cutting.
- Rinse the noodles in cold water to stop them from cooking.
- Remember that noodles absorb dressings when sitting, so add some extra dressing.
Serve: 1.5cup | Calories: 304 | carbohydrate: 30g | protein: 12g | Fatty: 15g | Saturated fat: 2g | Polyunsaturated fat: 7g | Monounsaturated fat: 5g | cholesterol: 26mg | sodium: 342mg | Potassium: 334mg | fiber: 2g | sugar: 4g | Vitamin A: 3525IU | Vitamin C: 44mg | calcium: 71mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, lunch, pasta, salad
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