CRUNCHY ASIAN NOODLE SALAD

Looking for a fresh, flavorful addition to your meal repertoire? Look no further than the Crunchy Asian Noodle Salad. This light yet satisfying dish is the perfect amalgamation of vibrant vegetables, succulent chicken, and delightful Asian-inspired flavors, topped with the irresistible crunch of fried noodles.

5 from 1 vote

Print Pin

Nutritions

Nutrition Facts

CRUNCHY ASIAN NOODLE SALAD

Amount per Serving

Calories

450

% Daily Value*

Fat

Carbohydrates

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For this recipe, we’ll be using:

– 1.5 cups of shredded chicken approx 375g
– 2 cups of shredded cabbage approx 200g
– 1 large carrot julienned (approx 130g)
– 1 red bell pepper thinly sliced (approx 150g)
– 1 cup of snow peas julienned (approx 100g)
– 1/2 cup of chopped green onions approx 50g
– 1 cup of crispy fried noodles approx 50g

For the dressing:

– 2 tablespoons of soy sauce approx 30ml
– 1 tablespoon of sesame oil approx 15ml
– 1 tablespoon of rice vinegar approx 15ml
– 1 tablespoon of honey approx 15ml
– 1/2 teaspoon of crushed garlic approx 2g
– 1/2 teaspoon of grated ginger approx 2g

Instructions

Start by preparing your vegetables. Shred the cabbage, julienne the carrot and snow peas, thinly slice the red bell pepper, and chop the green onions. Set them aside.
Prepare the dressing by whisking together the soy sauce, sesame oil, rice vinegar, honey, crushed garlic, and grated ginger in a bowl. Set it aside.
In a large bowl, combine the shredded chicken with the prepared vegetables.
Pour the dressing over the salad and toss well to combine.
Just before serving, sprinkle the crispy fried noodles over the salad for that extra crunch.

Notes

1. You can prepare the dressing ahead of time and store it in the fridge.

2. If you want to make this salad ahead of time, simply hold off on adding the dressing and noodles until you’re ready to serve.

3. To make this salad even healthier, consider swapping the fried noodles for baked ones.