Asian Chicken Noodle Salad W/Ginger-Peanut Sauce

Sher Bird


This is not an authentic Asian dish, but "Asian style" with the ingredients used. The sauce is delicious... Many times I have doubled it as everyone loves it. You may vary the vegetables you use (try pea pods, bean sprouts, or bok choy), and you may substitute cooked pork or shrimp for the chicken. A wonderful meal or potluck contribution. It always gets rave reviews.

pinch tips: Flour, Eggs & Breading Techniques




6 - 8


45 Min


10 Min


Stove Top


1/3 c
smooth peanut butter
1 Tbsp
finely grated ginger
1/4 c
soy sauce (low sodium best)
2 Tbsp
unseasoned rice vinegar
1 Tbsp
asian chili-garlic sauce
1 Tbsp
brown sugar
1 Tbsp
finely grated fresh ginger
1/8 tsp
red pepper flakes (optional)
3 Tbsp
chicken broth (low sodium)
1/8 tsp
salt and pepper
16 oz
chinese egg noocles or linguine
3 c
cooked chicken, in bite size pieces
1 c
julienned carrot
scallions, chopped
red bell pepper, chopped
stalks celery, chopped
1/2 c
fresh cilantro, chopped
1/2 c
roasted peanuts, chopped

Directions Step-By-Step

Mix together dressing ingredients: peanut butter, ginger, soy sauce, rice vinegar, chili garlic sauce, brown sugar, grated ginger, red pepper flakes, chicken broth and salt and pepper in a blender or food processor until smooth and well blended. (*if dressing is too thick, you may add a little more chicken broth).
Cook noodles in boiling, salted water until "al dente" (not quite cooked all the way). Remove from water and drain well. Add to a large salad serving bowl.
Add cooked chicken, carrots, scallions, celery and cilantro to the noodles in the serving bowl.
Pour dressing over all and toss to blend. Garnish with the chopped roasted Peanuts. Serve!!!

About this Recipe

Course/Dish: Chicken, Pasta, Salads
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free, Kosher
Other Tags: Quick & Easy, Healthy