Spicy Asian Noodle and Chicken Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This spicy chicken and noodle salad is a vibrant, high-protein dish that makes a fantastic midweek meal or a nutritious prep-ahead lunch. Featuring a silky dressing made from creamy peanut butter, punchy ginger, and chilli-garlic sauce, it delivers a sophisticated balance of savoury, sweet, and spicy flavours. The combination of tender chicken strips and crunchy vegetables ensures every bite is satisfyingly textured and full of fresh, zesty notes.

Ideal for those seeking a healthy yet filling option, this recipe uses shop-bought staples like soy sauce and rice vinegar to create an authentic Asian-inspired dish. The addition of fresh coriander and spring onions provides a fragrant lift that perfectly complements the rich nuttiness of the sauce. Serve it chilled or at room temperature for a versatile meal that tastes even better as the flavours develop.

Ingredients for Spicy Asian Noodle and Chicken Salad

80ml creamy peanut butter (do not use old-fashioned style or freshly ground)
60ml de salsa de soja
2 cucharadas de vinagre de arroz sin sazonar
2 tablespoons chilli-garlic sauce
1 tablespoon (packed) golden brown sugar
1 cucharada de jengibre fresco pelado y picado
3 tablespoons (or more) low-salt chicken broth
350g linguine or dried chow mein udon noodles
600g thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 200g )
6 cebollas de primavera, picadas
1 red pepper, cut into matchstick-size strips
1/2 taza de hojas de cilantro fresco

How to make Spicy Asian Noodle and Chicken Salad

Combine peanut butter, soy sauce, rice vinegar, chilli-garlic sauce, brown sugar, ginger, and 45ml broth in processor; blend until smooth. Season dressing to taste with salt and pepper.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, spring onions, pepper, and coriander; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.