All Recipes

Asian Chicken Rice Noodle Salad

Prep

0-15 mins

Total

25 MIN

Servings

6 Servings

This is a super easy and a wonderfully tasty salad recipe.

Ingredients

  • 250

    g

    wide dry rice noodles

  • 2/3

    cup

    Renée's Asian Sesame Vinaigrette

  • 2

    tbsp

    fresh lime juice

  • 2

    tbsp

    soy sauce

  • 2

    cups

    shredded cooked chicken

  • 1-1/2

    cups

    shredded cabbage

  • 1

    carrot, peeled, cut into matchlike sticks

  • 1

    yellow pepper, cut into thin strips

  • 1

    cup

    cooked edamame (shelled)

  • 2

    green onions, cut into thin slices

  • 1

    fresh chili pepper, seeded, chopped

  • 1/4

    cup

    chopped dry roasted peanuts

  • 2

    tbsp

    chopped fresh cilantro

  • 2

    limes, each cut into 3 wedges

Instructions

  1. Step 1

    Pour boiling water over noodles in large heatproof bowl, adding enough water to completely cover noodles; cover. Let stand 10 min.

  2. Step 2

    Drain noodles; rinse under cold running water until completely cooled. Drain well; place in large bowl.

  3. Step 3

    Add vinaigrette, lime juice and soy sauce; toss until noodles are evenly coated with vinaigrette mixture. Add all remaining ingredients except nuts, cilantro and lime wedges; mix lightly.

  4. Step 4

    Sprinkle salad with nuts and cilantro. Serve with lime wedges.

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