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Asian Chicken Rice Noodle Salad

Name: Asian Chicken Rice Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings, 1-1/2 cups (375 mL) each
Cuisine: South East Asian,Thai
Ingredients: 250 g wide dry rice noodles; 2/3 cup Renée's Asian Sesame Vinaigrette; 2 Tbsp. fresh lime juice; 2 Tbsp. soy sauce; 2 cups shredded cooked chicken; 1-1/2 cups shredded cabbage; 1 carrot, peeled, cut into matchlike sticks; 1 yellow pepper, cut into thin strips; 1 cup cooked edamame (shelled); 2 green onions, cut into thin slices; 1 fresh chili pepper, seeded, chopped; 1/4 cup chopped dry roasted peanuts; 2 Tbsp. chopped fresh cilantro; 2 limes, each cut into 3 wedges

1 Review(s)

25 Min

Prep : 15 Min Cook: 10 Min

This is a super easy and a wonderfully tasty salad recipe.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

250 g wide dry rice noodles

2/3 cup Renée's Asian Sesame Vinaigrette

2 Tbsp. fresh lime juice

2 Tbsp. soy sauce

2 cups shredded cooked chicken

1-1/2 cups shredded cabbage

1 carrot, peeled, cut into matchlike sticks

1 yellow pepper, cut into thin strips

1 cup cooked edamame (shelled)

2 green onions, cut into thin slices

1 fresh chili pepper, seeded, chopped

1/4 cup chopped dry roasted peanuts

2 Tbsp. chopped fresh cilantro

2 limes, each cut into 3 wedges

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Step 1

Pour boiling water over noodles in large heatproof bowl, adding enough water to completely cover noodles; cover. Let stand 10 min.

Step 2

Drain noodles; rinse under cold running water until completely cooled. Drain well; place in large bowl.

Step 3

Add vinaigrette, lime juice and soy sauce; toss until noodles are evenly coated with vinaigrette mixture. Add all remaining ingredients except nuts, cilantro and lime wedges; mix lightly.

Step 4

Sprinkle salad with nuts and cilantro. Serve with lime wedges.

Kraft Kitchen Tips!

Substitute

Substitute 2 tsp. Sriracha sauce (hot chili sauce) for the chopped chili pepper.

Nutrition

Calories

390

Calories From Fat

% Daily Value

Total fat 11 g

14 %

Saturated fat 1.5 g

8 %

Cholesterol 35 mg

Sodium 610 mg

27 %

Total carbohydrate 52 g

19 %

Dietary fibre 4 g

14 %

Sugars 8 g

Protein 21 g

Vitamin A

20 %

Vitamin C

100 %

Calcium

6 %

Iron

15 %

Servings

6 servings, 1-1/2 cups (375 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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