Chicken Noodle Salad - Chilled Asian-Style Noodles - Food Wishes

Start by preparing the dressing: finely crush or mince garlic and add to a bowl.

Add rice vinegar to the bowl for sour flavor.

Pour in soy sauce and asian fish sauce for saltiness.

Add brown sugar for sweetness.

Squeeze in a generous amount of sriracha hot sauce for heat.

Finish the dressing with hoisin sauce and a drizzle of sesame oil.

Whisk the dressing until combined and set aside.

Prepare the chicken: use cooked chicken meat, preferably shredded poached chicken or rotisserie chicken.

Shred the chicken into small strands and refrigerate until needed.

Cook the noodles in well-salted boiling water, using thin spaghetti, and cook them all the way through.

Once cooked, drain and rinse the pasta in cold water for about 20 seconds to stop the cooking process and remove starch.

Let the noodles drain and add them to a large mixing bowl.

Add the shredded chicken to the mixing bowl.

Finely slice or julienne vegetables: add carrots, red bell pepper, and green onion.

Pour the dressing over the noodle mixture.

Mix thoroughly using your hands to ensure everything is well combined.

Cover the bowl and refrigerate for a minimum of 2 hours or overnight to allow flavors to meld.

After chilling, add chopped roasted salted peanuts and a generous amount of fresh herbs (basil, mint, cilantro).

Toss everything together one last time and taste for seasoning, adjusting if necessary.

Equipment Needed

Spice Level:

Dietary