Crunchy Asian noodle salad
This crunchy Asian noodle salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and hot summer days. For this version I’ve used spaghetti simply because it is easy to come by, but you can also use your favourite style of Asian noodle if you prefer.
The secret to this recipe’s success is the fantastic, flavour loaded dressing which is light and sweet and super simple to make. When making this crunchy Asian noodle salad recipe be sure not to overcook any of the vegetables otherwise you’ll lose the signature “crunch” of the dish. I really hope you enjoy this version and if you have your own suggestions on how you like to make this salad, please let me know in the comments.
- 2 medium sized chicken breasts, cubed
- 400g spaghetti
- 250g snap peas
- 125 ml vegetable oil
- 70 ml white wine vinegar
- 2 Tbsp of dark soy sauce
- 2 Tbsp dark sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp ginger, minced or finely chopped
- 2 cloves garlic, minced or finely chopped
- 3 Tbsp toasted sesame seeds
- 125ml cup smooth peanut butter
- 1 red onion, sliced thinly
- 1 red pepper, sliced thinly
- chopped coriander
- Add a teaspoon of olive oil to a large pan and fry chicken cubes over a medium heat. Once they are cooked set aside.
- Bring a big pot of water to the boil and blanch the snap peas for about 2 minutes and then immediately dump into ice water to stop the cooking process.
- Cook the spaghetti or noodles in the same water according to the instructions on the packet.
- Drain the spaghetti or noodles and keep it to one side.
- In a large bowl mix the oil, vinegar, soy sauce, sesame oil, sugar, garlic, ginger and peanut butter in a bowl until you have a creamy consistency.
- Add in the spaghetti and cooked chicken and mix.
- Add the snap peas, pepper, red onion and coriander.
- Finally, scatter the sesame seeds over the salad and serve immediately.