Best 5 Spicy Chicken Noodle Salad Recipes
Tantalize your taste buds with a vibrant and flavorful Spicy Chicken Noodle Salad, a delectable dish that brings together a symphony of textures and tastes. This salad is a harmonious blend of tender chicken, al dente noodles, crisp vegetables, and a zesty dressing that packs a punch.
Savor the succulent chicken, marinated in a blend of aromatic spices and herbs, then grilled to perfection. The chicken's smoky exterior and juicy interior add a satisfying bite to the salad. Complementing the chicken are springy noodles, cooked just right to retain their slight chewiness.
Enjoy the symphony of textures and flavors as you crunch into refreshing cucumbers, bell peppers, and red onions. These vegetables bring a delightful freshness and crunch to the salad, balancing the richness of the chicken and noodles.
Adding a burst of tang and spice is the zesty dressing, a vibrant emulsion of rice vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper flakes. This dressing coats every element of the salad, infusing it with a harmonious blend of sweet, sour, and spicy notes.
This Spicy Chicken Noodle Salad is a versatile dish that can be enjoyed as a light lunch, a flavorful dinner, or even as a refreshing side dish. Its vibrant colors and tantalizing aromas are sure to make it a favorite in your kitchen.
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD
This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together all ingredients.
SPICY ASIAN NOODLE AND CHICKEN SALAD
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
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.
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING RECIPE - (5/5)
Provided by jeknudson
Number Of Ingredients 24
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing. Poached Chicken Breasts: 1 medium onion, chopped 2 cloves garlic, crushed 1 bay leaf 1 tablespoon kosher salt Cold water 3 chicken breasts, boneless, skinless (about 18 ounces) In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot).Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Basic Sauce: 1 cup sugar 2 cups water 1 teaspoon sambal, see Cook's Note* 1 teaspoon garlic, minced 1/2 red pepper, chopped 3 tablespoons fish sauce 1 tablespoon kosher salt 1 tablespoon lemon juice Special equipment: a blender or food processor Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. *Cook's Note: Sambal is a hot sauce composed of chiles, vinegar, and salt. It can be found in specialty Asian markets. Yield: 2 cups Spicy Dressing: 1/2 cup Basic Sauce 1/4 cup lime juice 1 tablespoon fish sauce* 1 tablespoon oyster sauce* 1 teaspoon chili flakes 1 clove garlic, minced 1/4 cup vegetable oil *Can be found at specialty Asian markets Special equipment: a blender or food processor In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
SPICY CHICKEN & NOODLE SALAD
Steps:
- Mix together the ginger, five-spice, flour and chilli powder in a mixing bowl. Seasonwith salt and pepper. Add the strips of chicken and roll in the mixture until well coated. Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, then drain them well. Mix together the cabbage, cucumber and carrot, and arrange them in a salad bowl. Whisk together the olive oiland lime juice, season with a little salt and pepper, and use to dress the salad Heat the sesame oil in a wok and add the chicken, stir-fry for 5-6 minutes until well browned and crispy on the outside. Remove from wok and drain on paper towels. Add the noodles to the wok and stir-fry for 3-4 minutes until heated through. Mix with the chicken and pile on top of the salad. Serve garnished with lime slices and the coriander leaves
Tips:
- Prep the chicken ahead of time: If you're short on time, cook the chicken breasts up to 3 days in advance and store them in the refrigerator. This will save you a lot of time when you're ready to assemble the salad.
- Use a variety of vegetables: The more colorful and varied the vegetables in your salad, the better. Some good options include shredded carrots, chopped celery, sliced cucumbers, and diced bell peppers.
- Don't be afraid to experiment with different dressings: The dressing is what really brings a noodle salad together, so feel free to experiment with different flavors. A simple vinaigrette is always a good option, but you could also try a creamy dressing made with mayonnaise or yogurt, or a tangy dressing made with lemon juice or vinegar.
- Add some crunch: Adding some crunchy elements to your salad will give it a nice textural contrast. Some good options include chopped nuts, crispy wonton strips, or roasted chickpeas.
- Make it a meal: This salad can easily be turned into a meal by adding some protein, such as grilled chicken, shrimp, or tofu. You could also serve it with a side of bread or rice.
Conclusion:
Spicy chicken noodle salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can easily make this salad at home. So next time you're looking for a quick and easy meal, give this spicy chicken noodle salad a try.
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