Asian Chicken Noodle Salad Recipe - Allrecipes.com
Asian Chicken Noodle Salad Recipe
  • READY IN 25 mins

Asian Chicken Noodle Salad

Recipe by  

"This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2006

Awesome salad!!! But please, do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil, substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also, this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way, which cut down on fat and calories too. Overall, great recipe!

 
Most Helpful Critical Review
Jan 02, 2005

The salad was great but the dressing was not to our taste. It also seemed like way too much dresssing for this amount of salad.

 
Jul 23, 2003

Very good salad Xing Jin (cool name)! I changed it up a bit but with really good results. Instead of using bok choy, I used a package of pre-shredded cabbage, a handful of bean sprouts in place of the snow peas and slivered almonds instead of the sunflower seeds. I added a splash of sesame oil to the dressing for extra flavor. The dressing was really good. I only used 1/4 cup of oil and that seemed ample enough. Mine did get a little soggy after sitting a while so I suggest using the dressing over individual servings if you don't plan on eating it all in one sitting. Will pass this one on.

 
Jan 07, 2003

WOW! This dish is delish! I needed it to be especially easy and quick, so I used fully cooked rotisserie chicken from my supermarket deli and cut it up while the noodles and nuts were cooking. Instead of a 1/4 Cup sugar, I only used 2 TBS. and it was just right. I also added about a cup of shredded coleslaw. Adding 1/4 Cup each of sesame and peanut oil, instead of 1/2 Cup vegetable oil, made the dressing very authentic. My husband loved it. I'll be making this again. Thanks! :)

 
Sep 09, 2003

This salad was unique and delicious! I didn't care for the bok choy idea, so I used shredded Nappa cabbage. Eliminated the melted butter and used 1t sesame oil for a more authentic taste. Yum! Thanks Xing Jin.

 
May 25, 2003

I just served this salad at a potluck and everyone loved it. I substituted pre-shredded cabbage and carrots which made it faster and slivered almonds for the pine nuts (a little cheaper). It was very crunchy and the dressing made it tangy!!

 
Jun 04, 2003

This is a delicious, more "authentic" ramen salad recipe. However, the flavors tend to weaken quickly, and it isn't nearly as tasty the next day. My solution? Eat it all and don't save the leftovers.

 
Jan 20, 2011

Everyone loves this salad! I make it without chicken and it's just as addictive.

 

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Nutrition

  • Calories
  • 736 kcal
  • 37%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 55.8 g
  • 86%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1055 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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