Asian Noodle Salad with Chicken and Cashews
Servings 4
Equipment
- Large pot
- Strainer
- Grill or Grill Pan
Ingredients
Marinade and Dressing Ingredients:
- 6 tbsp of seasoned rice vinegar
- 5 tbsp soy sauce
- ¼ cup of vegetable oil
- 2 tbsp toasted sesame oil
- 2 cloves of garlic minced
- 2 tbsp fresh ginger grated
- 2 tsp hot chili sauce
- 2 boneless skinless chicken breasts, trimmed of any fat
Chicken and Noodle Salad:
- 1 handful of cilantro leaves chopped
- 2 green onions diced finely
- ½ red bell pepper julienned
- ½ orange bell pepper julienned
- 1 cup of shredded carrots
- 1 cup of snow peas cut in half
- 1 cup of mandarin oranges drained
- ½ cup of toasted cashews
- ¾ lb spaghetti noodles cooked per instructions
Instructions
- Make the marinade and dressing by combining the seasoned rice vinegar, vegetable oil, toasted sesame oil, garlic, ginger, and chili sauce; mix thoroughly.
- Marinate the chicken by pouring 3-4 tablespoons of marinade in a large zip-lock bag, adding the chicken, and marinating in the refrigerator for at least 1 hour.
- Set the remaining marinade/dressing aside so flavors can combine.
- Cook the spaghetti in a large pot of well-salted water per instructions, drain through a strainer, and rinse with cold water.
- Add half of the remaining marinade/dressing to the noodles; toss to combine; and let it sit for 20-30 minutes (this allows the noodles to become very flavorful).
- Prepare all the vegetables, and set them aside.
- Grill chicken on a grill or hot grill pan over medium-high heat until cooked thoroughly (about 3-4 minutes on each side), allow meat to rest for 5 minutes before slicing into chunks.
- Prepare the noodle salad by adding the vegetables, cashews, mandarin oranges, chicken, and the remainder of the dressing to the noodles.
- Toss until well combined and serve. Enjoy.