Asian Noodle Salad

Asian noodle salad with spicy peanut vinaigrette is the perfect compromise to two of my favorite salads. There are two restaurants nearby where I live that have two totally different noodle salads on their menus. One has a thick spicy peanut sauce and the other has a light sesame ginger vinaigrette. The salad I have created is a combination of the two. It has the spicy peanut flavor, but also has the freshness of a vinaigrette.

For the heat in this recipe, I have experimented with fresh chili peppers, Thai pepper paste and cayenne powder. I feel the cayenne powder gives a consistent level of heat that is instant to the taste.

I have experimented with rice noodles and regular flour pasta and have zeroed in on the flour pasta as the best. It seems to hold up better. I have tried several different size noodles; angel hair, which was too thin; and regular spaghetti, which was too thick. I finally settled on using the thin spaghetti. It is the perfect size and you can find in any grocery store.

For the cooked chicken in this recipe, I prefer grilled chicken breast, but any cooked chicken can be used. A firm tofu works as a vegetarian option.

I really love this salad. I hope you enjoy it.

Print recipe

Ingredients

1/2 Pound Thin Spagetti (cooked and cooled)
1 Pound Cooked Chicken (diced)
1 Cup Carrots (shredded)
1 Medium Red Bell Pepper (seeded and thinly sliced)
1/2 Cup Green Onions (thinly sliced)
1/2 Cup Peanuts (chopped)
1/2 Cup Cilantro (roughly chopped)
1/4 Cup Mint (roughly chopped) (optional)
1 Batch Spicy Peanut Vinaigrette (see recipe below)

Directions


Place noodles, chicken, peanuts, carrots, red peppers, cilantro, green onions and mint in a large mixing bowl.

Add spicy peanut vinaigrette and toss until completely mixed together. Make sure all ingredients are lightly coated.

This salad can be served warm, but I think it's best served chilled.

Spicy Peanut Vinaigrette

Print recipe

Ingredients

1/2 Cup Vegetable Oil
1/4 Cup Honey
1/4 Cup Rice Vinegar
1/3 Cup Soy Sauce
2 Clove Garlic (minced)
2 Teaspoons Dried Ginger (ground)
4 Teaspoons Sesame Seed Oil
2 Tablespoons Peanut Butter (creamy)
1/2 Teaspoon Cayenne Pepper

Directions


Whisk all ingredients together until smooth and creamy. You can use immediately, but the vinaigrette is best if you cover and refrigerate for 2 - 4 hours.