Asian Noodle Salad with Chicken and Cilantro

35 Ratings
  • 5 9
  • 4 10
  • 3 12
  • 2 3
  • 1 1

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Everyday Food, June 2009

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Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Directions

  • In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).

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  • Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Cook's Notes

This dish is also delicious with a pound of cooked shrimp in place of the chicken.

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Reviews (4)

35 Ratings
  • 5 9
  • 4 10
  • 3 12
  • 2 3
  • 1 1
Martha Stewart Member
08/02/2012
thought this is no cook? First step is to heat oil in a pan. Also need to cook the noodles. But it looks good and I am looking forward to trying it.
Martha Stewart Member
07/02/2011
yummy summer salad. I find that the prep work takes longer than listed but we enjoy the dish so it is worth it.
Martha Stewart Member
06/16/2009
Something different! I only needed about 1/2 of the sauce and used a little less cucumber. My husband and I really enjoyed this. My 6-year-old said the noodles tasted like hair and wasn't a big fan.
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Martha Stewart Member
06/11/2009
Loved the Asain flavors of this sauce! Not too spicy or strong. Omitted the cucumbers and added peanuts.
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