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Asian Chicken Noodle Salad With Snap Peas

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“This is a recipe I found on Epicurious by Selma Brown Morrow. June 2010 We tried it last night and thought it was great. Loved the dressing. I used Mango Peach Chutney for the chutney. I added more vegetables as options.”
READY IN:
40mins
SERVES:
4
YIELD:
4 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Dressing:
  2. Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
  3. Salad:
  4. Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
  5. Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter;add optional vegetables and top with toasted sesame seeds, if desired.

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