All Recipes

Asian Chicken Rice Noodle Salad

Prep

0-15 mins

Total

25 MIN

Servings

6 Servings

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

Step 1

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

Step 2

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

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.

Step 4

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

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