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PrintCool Spicy Noodle Salad
This trendy Asian salad is easier to make than a mayonnaise laced macaroni one and simple enough for cooking ahead for a cottage weekend. With tender chicken added, it deserves a starring role at any summer lunch or potluck. You can always fast forward prep time by picking up a rotisserie chicken and remember the flavour of the salad is better if made a day ahead (Don’t forget to pack any leftovers for lunch the next day).
This trendy Asian salad is easier to make than a mayonnaise laced macaroni one and simple enough for cooking ahead for a cottage weekend. With tender chicken added, it deserves a starring role at any summer lunch or potluck. You can always fast forward prep time by picking up a rotisserie chicken and remember the flavour of the salad is better if made a day ahead (Don’t forget to pack any leftovers for lunch the next day).
![[+]](/images/uploads/recipes/2011/Aug/31/610_view.jpg)
Cool Spicy Noodle Salad
1 Tbsp
canola oil
15 mL
1 tsp
sesame oil
5 mL
2 Tbsp
sugar
30 mL
3 Tbsp
soy sauce
45 mL
4 cloves
garlic, minced
4 cloves
2 tsp + 2 tsp
ginger, fresh, finely grated
10 mL + 10 mL
1 tsp
hot chili pepper flakes
5 mg
2 tsp
hot-garlic chili sauce
10 mL
1
lime
1
salt, to taste
1 lb
shanghai noodles
450 g
or
1 lb
spaghetti
450 g
1
red pepper(s)
1
1
yellow pepper
1
1 cup
carrot(s), peeled and cut into match stick pieces
250 mL
3
green onion(s), thinly sliced
3
3 cups
cooked chicken, cubed
750 mL
1/2 cup
coriander, fresh, chopped
125 mL
or
1/2 cup
basil, fresh, chopped
125 mL
Preparation
Serves 6
Cook time :
10 min
|
Preparation time :
15 min
Cool Spicy Noodle Salad
1
Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.
2
Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.
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