Chicken Asian Cold Chicken Noodle Salad is a great choice for lunch on a hot summer day. The salad can be made in advance and refrigerated in lunch size portions. Just grab and go on your way to work. 

Asian Cold Chicken Noodle Salad

Noodle Salad
Asian Cold Noodle Salad Dressing (Recipe below)
1 cooked chicken breast
8 ounces angel hair spaghetti 
12 ounces frozen edamame (not in husks)
1 cup grated carrots
1 red pepper
3 green onions (green part only)
1/2 cup chopped peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
Garnish: Wanton strips

Make Asian Cold Noodle Salad Dressing in a large bowl. (See recipe below.) Shred chicken into thin strips, the same diameter as a spaghetti noodle. Cook spaghetti noodles according to package directions. Drain, then rinse until cool. Cook edamame according to package directions. Remove from bag and rinse until cool. Drain. Grate carrots with a box grater. Cut red pepper into matchbox size strips. Slice green onions (green part only) into thin slices. Chop basil, mint and cilantro. 

Add all ingredients to bowl with dressing. Mix until combined. Refrigerate at least 12 hours to overnight. Stir several times to evenly distribute dressing. To serve: Plate salad then garnish with wonton strips. Makes 4-6 servings. Enjoy!

Asian Cold Noodle Salad Dressing
4 garlic cloves, minced
3/4 cup seasoned rice vinegar
3 tablespoons soy sauce
3 tablespoons fish sauce
3 tablespoons canola oil
1 teaspoon granulated sugar
1 and 1/2 tablespoons light brown sugar
1 and 1/2 tablespoons sriracha hot sauce
1 and 1/2 tablespoons hoisin sauce
1 teaspoon ground ginger
3/4 teaspoon sesame oil

Mix all ingredients in a large bowl. Set aside.

Published in The News and Neighbor on August 25, 2021.