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Asian Chicken, Noodle, and Vegetable Salad

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“An adaptation of a CookingLight recipe. You could sub cucumbers for the water chestnuts.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 6 ounces rice noodles, uncooked
  • 2 cups cooked boneless skinless chicken breasts, cubed-DELI
  • 12 cup carrot, shredded
  • 12 cup red bell pepper, chopped
  • 13 cup green onion, chopped (about 3)
  • 14 cup water chestnut, drained and sliced
  • 3 ounces mixed mushrooms, sliced
  • 14 cup Thai sweet chili sauce (such as Mae Ploy)
  • 2 tablespoons canola oil (optional)
  • 1 12 tablespoons rice wine vinegar
  • 1 12 tablespoons fresh lemon juice
  • 2 teaspoons low sodium soy sauce
  • 12 teaspoon fresh ginger, grated peeled
  • 2 tablespoons dry-roasted unsalted peanuts, chopped
  • cilantro, for garnish

Directions

  1. Prepare noodles according to package directions.
  2. Drain and cool.
  3. Combine noodles, chicken, and next 4 ingredients (through mushrooms) in a large bowl; toss well.
  4. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk.
  5. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts.
  6. Serve immediately.

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