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Asian Noodle Salad with Chicken and Cashews
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings:
4
Course:
Main Course, Salad
Cuisine:
Asian
Ingredients
Marinade and Dressing Ingredients:
- 6 tbsp seasoned rice vinegar
- 5 tbsp soy sauce
- ¼ cup vegetable oil
- 2 tbsp sesame oil toasted
- 2 cloves garlic minced
- 2 tbsp ginger grated, fresh
- 2 tsp hot chili sauce
- 2 boneless skinless chicken breasts, trimmed of any fat
Chicken and Noodle Salad:
- 1 cilantro chopped, handful leaves
- 2 green onions diced finely
- ½ red bell pepper julienned
- ½ bell pepper julienned, orange
- 1 cup carrot shredded
- 1 cup snow peas cut in half
- 1 cup mandarin orange drained
- ½ cup cashew toasted
- ¾ lb spaghetti noodles cooked per instructions
Instructions
- Make the marinade and dressing by combining the seasoned rice vinegar, vegetable oil, toasted sesame oil, garlic, ginger, and chili sauce; mix thoroughly.
- Marinate the chicken by pouring 3-4 tablespoons of marinade in a large zip-lock bag, adding the chicken, and marinating in the refrigerator for at least 1 hour.
- Set the remaining marinade/dressing aside so flavors can combine.
- Cook the spaghetti in a large pot of well-salted water per instructions, drain through a strainer, and rinse with cold water.
- Add half of the remaining marinade/dressing to the noodles; toss to combine; and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
- Prepare all the vegetables, and set them aside.
- Grill chicken on a grill or hot grill pan over medium-high heat until cooked thoroughly (about 3-4 minutes on each side), allow meat to rest for 5 minutes before slicing into chunks.
- Prepare the noodle salad by adding the vegetables, cashews, mandarin oranges, chicken, and the remainder of the dressing to the noodles.
- Toss until well combined and serve. Enjoy.
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