Asian Noodles with Chicken and Pineapple

18 Ratings
  • 5 4
  • 4 5
  • 3 5
  • 2 2
  • 1 2

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

Everyday Food, April 2004

Gallery

Recipe Summary

prep:
20 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (9)

18 Ratings
  • 5 4
  • 4 5
  • 3 5
  • 2 2
  • 1 2
Martha Stewart Member
09/13/2012
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
Martha Stewart Member
03/15/2010
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.
Martha Stewart Member
03/31/2009
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.
Advertisement
Martha Stewart Member
03/31/2009
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.
Martha Stewart Member
03/09/2009
I too thought the lime was overpowering. I might try pineapple juice instead, but also didn't want a cold meal in the winter.
Martha Stewart Member
01/29/2009
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.
Advertisement
Martha Stewart Member
01/29/2009
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
Martha Stewart Member
01/29/2009
Sounds great! I am going to make without peanuts
Martha Stewart Member
08/17/2008
I didn't like this. The lime is overpowering.
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/09/2022