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Asian Chicken Rice Noodle Salad
Asian Chicken Rice Noodle Salad

Asian Chicken Rice Noodle Salad

1 Review(s)
Cook Minutes 25 Min
Prep : 15 Min Cook: 10 Min
This is a super easy and a wonderfully tasty salad recipe.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 g wide dry rice noodles
2/3 cup Renée's Asian Sesame Vinaigrette
2 Tbsp. fresh lime juice
2 Tbsp. soy sauce
2 cups shredded cooked chicken
1-1/2 cups shredded cabbage
1 carrot, peeled, cut into matchlike sticks
1 yellow pepper, cut into thin strips
1 cup cooked edamame (shelled)
2 green onions, cut into thin slices
1 fresh chili pepper, seeded, chopped
1/4 cup chopped dry roasted peanuts
2 Tbsp. chopped fresh cilantro
2 limes, each cut into 3 wedges
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Step 1
Pour boiling water over noodles in large heatproof bowl, adding enough water to completely cover noodles; cover. Let stand 10 min.
Step 2
Drain noodles; rinse under cold running water until completely cooled. Drain well; place in large bowl.
Step 3
Add vinaigrette, lime juice and soy sauce; toss until noodles are evenly coated with vinaigrette mixture. Add all remaining ingredients except nuts, cilantro and lime wedges; mix lightly.
Step 4
Sprinkle salad with nuts and cilantro. Serve with lime wedges.
Kraft Kitchen Tips!
Substitute 2 tsp. Sriracha sauce (hot chili sauce) for the chopped chili pepper.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 1.5 g
8 %
Cholesterol 35 mg
Sodium 610 mg
27 %
Carbohydrate 52 g
Fibre 4 g
Sugars 8 g
Protein 21 g
Vitamin A
20 %
Vitamin C
100 %
6 %
15 %
6 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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