Asian Noodle Salad with Chicken and Cilantro

Prep Time:
20 mins
Total Time:
30 mins

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.


  • 1 tablespoon olive oil

  • 1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)

  • 3 tablespoons minced fresh ginger

  • 3 garlic cloves, minced

  • Coarse salt and ground pepper

  • ¼ cup dark-brown sugar

  • ¾ cup rice vinegar

  • 4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature

  • 1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions

  • 1 English cucumber, cut into 3-inch sticks

  • 2 cups fresh cilantro leaves


  1. 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).

  2. 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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