Best 3 Soy Chicken And Green Tea Noodle Salad Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia through the Soy Chicken and Green Tea Noodle Salad, a harmonious blend of flavors and textures that will leave you craving more. This delectable dish features succulent soy chicken, a symphony of vegetables, and springy green tea noodles, all tossed in a zesty dressing that awakens the senses. Embark on a culinary adventure with this easy-to-follow recipe, perfect for a light and refreshing meal or a satisfying lunch.

In addition to the main recipe, this article offers a delightful collection of complementary recipes to elevate your dining experience. Discover the secrets of making aromatic jasmine rice, a staple in many Asian cuisines. Learn how to prepare a refreshing cucumber salad, adding a crisp and cooling element to your meal. And for a touch of spice and warmth, try the simple yet flavorful chili oil recipe, perfect for drizzling over your noodles or chicken. With these recipes at your fingertips, you'll have everything you need to create a complete and satisfying Southeast Asian-inspired feast.

Let's cook with our recipes!

ASIAN NOODLE SALAD

Asian Noodle Salad image

This Asian Noodle Salad is a wholesome, flavorful cold noodle salad that is filled with fresh vegetables and a light, refreshing Sesame Ginger Dressing.

Provided by Kristen Chidsey

Categories Salad

Time 2h25m

Number Of Ingredients 13

Ingredients

8 ounces spaghetti noodles
3 cups broccoli slaw
1 cup thinly sliced red or yellow bell pepper
1/2 cup sliced green onions
1/2 cup chopped cilantro (optional)
1 tablespoon sesame seeds (optional)
1/4 cup reduced sodium soy sauce
2 tablespoons honey (or agave, brown sugar, or maple syrup)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger root
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

To prepare the dressing, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes together in a large mixing bowl. Set aside
Bring a large pot of water to a rapid boil. Add a large pinch of salt and pasta to the water once boiling. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles.
Add the pasta to the large bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
Add the broccoli slaw, peppers, green onions, and cilantro, if using, to the noodles and toss to combine.
Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
Before serving, add sesame seeds.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 6 g, Fat 3 g, Sodium 304 mg, Fiber 2 g, Sugar 6 g, SaturatedFat 0.4 g, UnsaturatedFat 2 g, ServingSize 1 serving

GREEN-TEA NOODLE AND CUCUMBER SALAD

Green-Tea Noodle And Cucumber Salad image

Provided by Nigella Lawson

Categories side dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

15 to 16 ounces green-tea noodles (green buckwheat noodles -- see note) or soba noodles
1 large cucumber, trimmed, peeled and quartered lengthwise
2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded
3 tablespoons sugar
6 tablespoons rice wine vinegar
1/4 cup raw peanuts (with skins), chopped
1 cup cilantro leaves, chopped
2 teaspoons sesame oil
2 teaspoons soy sauce

Steps:

Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 5 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 8 grams

GREEN TEA NOODLES WITH GOCHUJANG DIPPING SAUCE

Green Tea Noodles with Gochujang Dipping Sauce image

Provided by Edward Lee

Categories Low Fat Dinner Lunch Healthy Low Cholesterol Noodle Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Serves 2

Number Of Ingredients 17

Ingredients

For the dashi:
3 dried anchovies or 3 tablespoons dried bonito flakes
1 small piece konbu (dried kelp), wiped lightly with a dry cloth
1 garlic clove, peeled
For the dipping sauce:
3 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons finely grated cucumber
2 tablespoons finely grated daikon radish
2 tablespoons fresh lime juice
1 tablespoon finely grated ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/2 teaspoons sugar
For the noodles and assembly:
1 (7-ounce) package green tea soba noodles
1/2 medium cucumber, cut into matchsticks
Thai or regular basil leaves (for serving)

Steps:

Make the dashi:
Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
Make the dipping sauce:
Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
To serve:
Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4-6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
Do Ahead
Dashi can be made up to 3 days in advance and refrigerated.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any delays.
Use fresh ingredients: Fresh ingredients will give your salad the best flavor and texture. If possible, buy your ingredients from a local farmer's market or organic grocery store.
Cook the chicken properly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the chicken's temperature with a meat thermometer.
Don't overcook the noodles: Noodles should be cooked al dente, meaning they should be tender but still have a slight bite to them.
Use a flavorful dressing: The dressing is what will bring all the flavors of the salad together. Make sure you use a dressing that you enjoy and that complements the other ingredients in the salad.
Assemble the salad just before serving: This will help prevent the noodles from becoming soggy.
Garnish the salad with fresh herbs: Fresh herbs will add a pop of color and flavor to your salad.

Conclusion:

This soy chicken and green tea noodle salad is a delicious and healthy dish that is perfect for a summer meal. The salad is packed with flavor, thanks to the combination of soy sauce, sesame oil, ginger, and garlic. The green tea noodles add a unique flavor and texture to the salad. This salad is also very easy to make, so it's a great option for a busy weeknight meal.

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