Asian Chicken Noodle Salad

Asian chicken noodle salad is great for a light lunch and easy to make. You can use any combination of vegetables that you like. I layer the ingredients, starting with the rice noodles at the bottom, then the bean sprouts, cucumbers, carrots, daikon, chicken and finally the cilantro. Around the outside I add baby carrots just to make it look pretty and presentable. I suggest that you keep the dressing on the side, and let your guests add as much dressing as they like. That way everyone can be happy and the presentation will still look good! Asian chicken noodle salad is made with a dressing that has marmalade and renders a tangy citrus flavor.

Skill level: Easy

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Asian Chicken Noodle Salad

2015-05-20 14:56:46

Serves 8

Velvet Edition: “Trademark” Recipe

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Prep Time

30 min

Total Time

30 min

Prep Time

30 min

Total Time

30 min

Ingredients

1 Rotisserie chicken, cleaned and shredded.

Rice noodles

1 packet rice noodles
6 tablespoons toasted sesame oil

Vegetables

2 small Napa cabbages – chopped
1 can baby corn – drained and cut into 1/4 inch slices
1 can baby corn – drained and left whole
3 carrots – peeled and julienned
2 small daikons – peeled and julienned
1 red bell pepper – julienne
3 small cucumbers – cut into 1/4 inch slices
1 packet bean sprouts
1 bunch cilantro leaves

Dressing

1 cup vegetable oil
2/3 cup soy sauce
3 tablespoons honey
2 tablespoons Sweet Chili Sauce
1 cup peanut butter
1 tablespoon grated ginger root
2 tablespoons marmalade
1/2 cup rice wine vinegar

Instructions

Prepare the rice noodles according to package, drizzle the toasted sesame oil, mix together and set aside.
Prepare the vegetables and set aside.
Prepare the dressing and pour into a serving bowl.
Garnish the dressing with some cilantro leaves and set aside.
In a large serving bowl, place the rice noodles, then the bean spouts, and the rest of the vegetables layer by layer, finishing with the shredded chicken and at the very top the cilantro.

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