Chinese Chicken And Noodle Salad Recipe


Cooking Time15 MinCuisine
CourseMain Ingredient


 Seasoned rice vinegar2 Tablespoon
 Reduced-sodium soy sauce1 Tablespoon
 Low fat peanut butter1 Tablespoon
 Packed brown sugar1 Tablespoon
 Asian dark sesame oil1 Teaspoon
 Minced peeled fresh ginger1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Chicken tenders1⁄2 Pound
 Rice stick noodles1⁄4 Pound
 Sugarsnap peas1⁄2 Cup (8 tbs), trimmed and cut diagonally in half (Fresh)
 Cucumber1⁄2 , peeled, seeded, and cut into thin strips
 Red bell pepper1⁄2 , seeded and thinly sliced
 Chopped fresh cilantro1⁄2 Cup (8 tbs)
 Unsalted dry roasted peanuts1⁄4 Cup (4 tbs), coarsely chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1489 Calories from Fat 555

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 11.1 g55.4%

Trans Fat 0 g

Cholesterol 93 mg

Sodium 2089.4 mg87.1%

Total Carbohydrates 186 g62%

Dietary Fiber 12 g48%

Sugars 35.3 g

Protein 50 g99.2%

Vitamin A 89.5% Vitamin C 236.9%

Calcium 16.1% Iron 38.8%

*Based on a 2000 Calorie diet


1 To make the dressing, whisk together the vinegar, soy sauce, peanut butter, brown sugar, sesame oil, ginger, and garlic in a medium bowl until blended; set aside.
2 Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 8 minutes. Transfer the chicken to a cutting board; let stand about 5 minutes. With your fingers or two forks, tear the chicken into shreds; set aside.
3 Meanwhile, place the noodles in a large bowl and add enough hot water to cover; let the noodles stand until soft, about 10 minutes. Drain the noodles in a colander and transfer to a large bowl of cold water to cool. Drain again, then place in a large bowl. Add the chicken, sugar-snap peas, cucumber, bell pepper, and cilantro. Drizzle with the dressing and toss well to coat.