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Asian Noodles with Chicken and Pineapple

The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Noodles with Chicken and Pineapple

Source: Everyday Food, April 2004

Ingredients

  • 6 ounces green beans, trimmed and halved lengthwise (2 cups)
  • 1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
  • 8 ounces rice noodles
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breast halves
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
  • 1/4 cup fresh mint, chopped
  • 1/2 cup peanuts, chopped

Directions

  1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.

  2. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.

  3. In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

Variations

Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two.

Cook's Note

Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.

Reviews (9)

  • Moonglow1974 13 Sep, 2012

    My family Loves this recipe! I dont use the mint or nuts. And I add a few tablespoons of pinapple juice to the sauce. I also add water chestnuts. Yummy

  • internationalcook 15 Mar, 2010

    I decided to try this recipe inspite of the bad reviews and found it wasn't bad. It wasn't great, definitely wasn't authentic, but my husband and I liked it and the kids LOVED it. The fact that it's very easy to make helps too! I think you need to be careful not to overcook the noodles and other ingredients, as is normally the case in Asian cooking. I found the sugar cut the acidity of the lime and the pineapple added a nice sweetness. Don't be afraid to try this recipe. It's easy and tasty.

  • nolamom 31 Mar, 2009

    Hmmm..NOT a fan of this. Something about the ingredients just didn't combine well. Was it supposed to be served cold? hot? lukewarm? The pineapple was...weird, and the leftovers were even weirder. Kind of mushy when reheated and there again was the strange pineapple.

  • nolamom 31 Mar, 2009

    Hmmm..NOT a fan of this. Something about the ingredients just didn't combine well. Was it supposed to be served cold? hot? lukewarm? The pineapple was...weird, and the leftovers were even weirder. Kind of mushy when reheated and there again was the strange pineapple.

  • stitchak 9 Mar, 2009

    I too thought the lime was overpowering. I might try pineapple juice instead, but also didn't want a cold meal in the winter.

  • cindyrella47 29 Jan, 2009

    It sounded good until I realized this is a cold meal. It is really cold in Minnesota and we need hot food right now, but will try it this summer.

  • smd1227 29 Jan, 2009

    I agree with Inbee. I made this recipe with half the lime but added a little zest and it came out perfectly. I also used a rotisserie chicken, spaghetti

  • CLondres 29 Jan, 2009

    Sounds great! I am going to make without peanuts

  • lnbee 17 Aug, 2008

    I didn't like this. The lime is overpowering.

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