THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
- Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
- Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
SPICY CHICKEN NOODLES
No matter what recipe they're used in, rice noodles are a proven crowd-pleaser. I think this spicy chicken noodles dish is perfect for using up leftover chicken, assuming it wasn't horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two before adding your vegetables.
Provided by Chef John
Categories Main Dish Recipes Bowls
Time 28m
Yield 2
Number Of Ingredients 20
Steps:
- Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
- Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
- Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
- Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.
Nutrition Facts : Calories 894.8 calories, Carbohydrate 129 g, Cholesterol 85.5 mg, Fat 23.7 g, Fiber 7.8 g, Protein 38.7 g, SaturatedFat 4.7 g, Sodium 2255.4 mg, Sugar 24.5 g
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Provided by Food Network
Time 2h40m
Yield 6 servings
Number Of Ingredients 42
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month.
- Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks.
SPICY CHICKEN AND BOW TIE PASTA SALAD
Lasso bold southwestern flavor for this pasta dish with preseasoned frozen chicken strips, canned green chiles, and taco-flavored cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package. Drain. Rinse with cold water to cool; drain well.
- Meanwhile, in large serving bowl, combine mayonnaise and green chiles; mix well. Add chicken, tomatoes, bell pepper and cheese.
- Add cooked pasta to chicken mixture; toss gently to coat. Serve immediately, or cover and refrigerate until serving time. Sprinkle with green onions.
Nutrition Facts : Calories 655, Carbohydrate 43 g, Cholesterol 80 mg, Fat 6 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 830 mg, Sugar 7 g
SPICY RICE NOODLE SALAD
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g
SPICY CHICKEN PASTA SALAD
A wonderful one dish meal. Very spicy, different yet easy to prepare. Also very healthy dish, low fat and lots of veggies!
Provided by Ladybug II
Categories Poultry
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut all peppers, onion, and prepare sun-dried tomatoes.
- Cook pasta and drain.
- Cook all chicken and cut into strips.
- Sauté pepper, tomatoes and onion in skillet with olive oil.
- Toss cooked chicken, pasta, veggies in dish.
- Add salad dressing and top with cheese!
Nutrition Facts : Calories 510.3, Fat 6.3, SaturatedFat 1.1, Cholesterol 65.8, Sodium 86.6, Carbohydrate 72.9, Fiber 4.7, Sugar 4.8, Protein 38.7
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
More about "spicy chicken noodle salad recipes"
SPICY PEANUT SOBA NOODLE SALAD - PINCH OF YUM
From pinchofyum.com
4.8/5 (76)Calories 344 per servingCategory Dinner
- Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
- Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
SPICY CHICKEN NOODLE SALAD - AN OREGON COTTAGE
From anoregoncottage.com
Reviews 15Category SaladsCuisine AsianTotal Time 30 mins
- Cook the noodles according to the package directions. When done, drain the noodles and rinse with cold water to cool them before adding the rest of the salad ingredients.
- Make the dressing: Combine the peanut butter, soy sauce, vinegar, Sriracha, honey, ginger, garlic, and oil in a glass measure and whisk until smooth (you can also use a food processor to get the sauce really smooth).
- In a large serving bowl combine all the ingredients and mix well. Season to taste with salt and pepper.
SUN DRIED TOMATO CHICKEN PASTA SALAD - A SPICY …
From aspicyperspective.com
15 SPICY NOODLE RECIPES TO MAKE FOR DINNER
From allrecipes.com
COOL SPICY NOODLE SALAD | CHICKEN.CA
From chicken.ca
SPICY ASIAN NOODLE AND CHICKEN SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Servings 4
- Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.
ASIAGO TORTELLONI ALFREDO WITH GRILLED CHICKEN (OLIVE GARDEN RECIPE)
From aspicyperspective.com
SPICY HEARTS OF PALM NOODLE STIR FRY WITH GROUND CHICKEN
From skinnytaste.com
OUR 15+ BEST CHICKEN PASTA RECIPES | EATINGWELL
From eatingwell.com
SPICY THAI PASTA SALAD - THE STAY AT HOME CHEF
From thestayathomechef.com
SATAY CHICKEN NOODLE SALAD | RECIPETIN EATS
From recipetineats.com
BUFFALO CHICKEN PASTA - (EASY ONE POT MEAL!)
From theskinnyishdish.com
SPICY TUSCAN CHICKEN PASTA. - HALF BAKED HARVEST
From halfbakedharvest.com
30 EASY SPICY CHICKEN RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
SPICY GRILLED CHICKEN SALAD WITH NOODLES - FOOD52
From food52.com
SPICY NOODLE SALAD WITH SESAME-HOISIN CHICKEN - WASHINGTON POST
From washingtonpost.com
10 BEST SPICY CHICKEN PASTA SALAD RECIPES | YUMMLY
From yummly.com
SPICY CHICKEN & SUN DRIED TOMATO PICCATA STUFFED CACIO E PEPE …
From bellasunluci.com
SPICY PEANUT NOODLES (15 MINS, EXTRA CREAMY) | I HEART UMAMI®
From iheartumami.com
You'll also love