Asian Chicken Rice Noodle Salad. So delicious and flavorful and comes together in no time at all. This is the perfect, light and delicious meal for the summer!
These days I am all about quick and easy, especially on school nights. I don’t know about you guys but, especially since we have young children, I feel like we are always rotating in the “guaranteed-the-kids-will-eat-it type meals” into the weekly dinner rotation. Spaghetti. They will always eat. Any kind of chicken. They will always eat. Meat/steak/pork. Basically any type of meat, they will eat. But since we’re trying to eat a little healthier and again, I’m looking for faster recipes these days (saving the more elaborate ones for the weekends), we tried this dish.
Asian Chicken and Rice Noodle Salad
Brown rice noodles are really starting to become a favorite of mine. I love that they are healthy, gluten free and they take less time to cook vs. regular pasta noodles. Did Phoebe pick out all of the mint and cilantro from her bowl? Yes. Did Madeline throw some noodles on the floor and laugh hysterically? Of course she did. But they ate most of it and that’s all that matters.
If you’re looking for an easy, quick, rice noodle salad and have access to a juicy rotisserie chicken (or go vegetarian), this is the recipe for you!
Tip: You can enjoy this dish cold, or use hot shredded rotisserie chicken or freshly boiled chicken breast that you shred up.
Variation: You can also stir fry tofu or just make this a veggie rice noodle bowl.
I hope you enjoy!
Asian Chicken and Rice Noodle Salad
Ingredients
- 8 ounces rice noodles
- 1 1/2 tablespoons fresh ginger coarsely chopped
- 1 to 2 large scallions cut into 2-inch pieces
- 1 clove garlic smashed
- 3 tablespoons Asian fish sauce
- 1 tablespoon soy sauce or coconut aminos
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons sugar
- 2 cups rotisserie or boiled chicken shredded
- 2 carrots coarsely shredded or julienned
- 1 large cucumber thinly sliced or julienned
- 1/3 cup fresh cilantro torn or chopped
- 1/3 cup mint leaves torn or chopped
- 1/4 cup roasted unsalted peanuts coarsely chopped (optional)
- Lime wedges for serving optional
Instructions
- In a large saucepan of boiling water, cook the rice noodles until they are al dente, about 5 to 7 minutes; see package instructions. Some rice noodles only need 4 minutes to cook. Read your package instructions. Drain and rinse them under running water until cold. Set aside.
- In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce, soy sauce, lime juice and sugar and process until smooth. Taste and adjust any ingredients as needed.
- Transfer the rice noodles to a large mixing bowl. Add the shredded chicken, carrots, cucumber, cilantro and mint and toss together. Add the dressing over the top and toss together until evenly coated. Sprinkle the rice noodles with peanuts and serve with lime wedges if desired. Enjoy!
Recipe adapted from Food & Wine.
More Rice Noodle Dishes
Asian Rice Noodles with Shrimp
Lemongrass Barbecued Pork with Brown Rice Noodles
