Best 6 Asian Noodle Salad With Chicken And Cilantro Recipes

**Tantalize your taste buds with a delightful Asian noodle salad, a vibrant and flavorful dish that seamlessly blends the essence of Asian cuisine with the goodness of fresh ingredients.**

Immerse yourself in a symphony of textures and flavors as you savor tender chicken, crisp vegetables, and springy noodles, all harmoniously tossed in a tantalizing dressing that bursts with umami, tang, and a hint of heat. This culinary masterpiece is not just a meal; it's an experience that will transport you to the bustling streets of Asia, where food is more than just sustenance; it's a celebration of life.

**Indulge in a culinary journey with three distinct recipes, each offering a unique twist on this classic dish.**

1. **Classic Asian Noodle Salad:** Embark on a culinary adventure with this timeless recipe that showcases the harmony of flavors and textures. Enjoy the perfect balance of sweet, sour, and savory as you relish tender chicken, crisp vegetables, and springy noodles, all coated in a delectable dressing that tantalizes your taste buds.

2. **Spicy Szechuan Noodle Salad:** Ignite your palate with this fiery rendition of the classic Asian noodle salad. Savor the bold and assertive flavors of Szechuan cuisine as you relish the fiery heat, tantalizing spices, and the numbing sensation of Sichuan peppercorns. This dish is a true testament to the culinary prowess of Chinese cuisine.

3. **Refreshing Vietnamese Noodle Salad:** Embark on a culinary journey to Vietnam with this vibrant and refreshing noodle salad. Experience the delicate balance of sweet, sour, and herbaceous flavors as you indulge in tender chicken, crisp vegetables, and springy noodles, all tossed in a zesty dressing that captures the essence of Vietnamese cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

Asian Noodle Salad with Chicken and Cilantro image

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

Steps:

In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g

SPICY ASIAN NOODLE AND CHICKEN SALAD

Spicy Asian Noodle and Chicken Salad image

Provided by Pam Norby

Categories Salad Food Processor Chicken Ginger Pasta Vegetable Quick & Easy Lunch Buffet Peanut Cilantro Soy Sauce Bon Appétit Wisconsin Tree Nut Free

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 13

Ingredients

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth
3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves

Steps:

Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

CHICKEN NOODLE SALAD

Chicken Noodle Salad image

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.

Provided by Chef John

Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes

Time 2h35m

Yield 4

Number Of Ingredients 17

Ingredients

3 cloves garlic, crushed
½ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Sriracha chile sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 cooked chicken breast
1 (8 ounce) package spaghetti
1 cup grated carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
½ cup chopped roasted, salted peanuts
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup chopped cilantro

Steps:

Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
Bring 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.
Transfer 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.
Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g

CHICKEN AND ASIAN NOODLE SALAD

Chicken and Asian Noodle Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 tablespoons rice wine vinegar
2 tablespoons white or yellow miso
1/4 teaspoon sesame oil
2 (6-ounce) boneless, skinless chicken breasts, cooked and thinly sliced
4 ounces dried Chinese plain or somen noodles, cooked according to package instruction
1 cup cherry tomatoes, halved
1 cup green beans, blanched
2 ounces arugula or other baby lettuce (about 2 1/2 cups loosely packed)
1/4 cup, loosely packed, roughly chopped cilantro
2 papayas, halved, peeled, and seeded, optional

Steps:

In a small non-reactive bowl, whisk together rice wine vinegar, miso, and sesame oil until well combined. Set aside.
In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens, and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates. Divide salad evenly among papaya halves or serve in cool Asian-style bowls if you're entertaining.

Nutrition Facts : Calories 254 calorie, Fat 2.8 grams, SaturatedFat 0.5 grams, Carbohydrate 32 grams, Fiber 6 grams, Protein 25 grams

ASIAN CHICKEN NOODLE SALAD

Asian Chicken Noodle Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 17

Ingredients

One 16-ounce package rice noodles
1/3 cup minced fresh cilantro
1/3 cup minced fresh mint
3 tablespoons chopped salted peanuts
4 scallions, thinly sliced
2 breasts rotisserie chicken, cut into cubes
2 medium carrots, cut into ribbons
1/2 English cucumber, diced
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fish sauce
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, grated
1 jalapeno, minced

Steps:

For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

COLD RICE NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS

Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers image

This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.

Provided by Julia Turshen

Categories Salad Chicken Kid-Friendly Dinner Lunch Basil Cucumber Hot Pepper Healthy Noodle Dairy Free Peanut Free Tree Nut Free Small Plates

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound wide rice noodles
8 cups shredded cooked chicken
4 small cucumbers, thinly sliced (about 3 cups)
1/3 cup fresh basil leaves, torn
1/3 cup fresh cilantro leaves, torn
1/3 cup fresh mint leaves, torn
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup fresh lime juice
1/4 cup honey
1/4 cup soy sauce
Hot chili paste (such as sambal oelek)

Steps:

Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
Do Ahead
Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

Tips:

- For the best flavor, use high-quality ingredients. Look for fresh vegetables, lean chicken, and flavorful herbs. - Don't overcook the chicken. Cook it until it is just cooked through, or it will become dry and tough. - If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar. - If you don't have cilantro, you can substitute parsley or basil. - This salad can be served warm or cold. If you are serving it cold, chill it for at least 30 minutes before serving. - This salad is a great make-ahead meal. You can prepare it up to 2 days in advance. Simply store it in the refrigerator until you are ready to serve.

Conclusion:

This Asian noodle salad with chicken and cilantro is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is packed with flavor and healthy ingredients, and it is sure to please everyone at the table. So next time you are looking for a healthy and tasty meal, give this salad a try!