Asian Chicken Noodle Salad Recipe
Ingredients
| Rice vinegar | 1/4 Cup (16 tbs) | |
| 3 tablespoons low-sodium soy sauce | ||
| Vegetable oil | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Brown sugar | 1/2 Teaspoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Black pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon bottled minced garlic | ||
| Noodles package | 1 | |
| 1 cup matchstick-cut carrots | ||
| 1 cup diagonally sliced fresh snow peas | ||
| Cooked chicken breast | 2 Cup (16 tbs), shredded | |
| 1 cup diced seeded cucumber | ||
| Green onions | 1 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 4 teaspoons chopped dry-roasted peanuts | ||
Directions
1. Combine first 8 ingredients in a small bowl, stir well with a whisk.
2. Cook noodles according to package directions. Remove from heat, add carrots and snow peas. Let stand 1 minute. Drain and rinse under cold water,- drain well.
3. Combine noodle mixture, chicken, diced cucumber, and green onions, add vinegar mixture, and toss well.
2. Cook noodles according to package directions. Remove from heat, add carrots and snow peas. Let stand 1 minute. Drain and rinse under cold water,- drain well.
3. Combine noodle mixture, chicken, diced cucumber, and green onions, add vinegar mixture, and toss well.
Chef
