Sticky chicken noodle salad

Savor the irresistible flavors of this Sticky Chicken Noodle Salad, featuring tender chicken thighs marinated in soy sauce, zesty ginger, and garlic. Paired with fresh rice noodles, crisp Chinese peas, and crunchy carrots, all drizzled with a sweet and tangy dressing for a delectable Asian-inspired meal.

  • 19 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 4 Servings
  • 11 Ingredients

Sticky chicken noodle salad

Sticky Chicken Noodle Salad is a delightful fusion of vibrant Asian flavors and textures. This recipe combines tender, sticky chicken thighs with rice noodles, crisp Chinese peas, and crunchy carrots, all tossed in a savory-sweet dressing that is sure to please any palate. Whether you're looking to impress at a dinner party or just want a healthy, delicious meal for yourself, this dish is a wonderful choice.

Ingredients:

1 tsp soy sauce
5g
2 tbsp vinegar
30g
1 tsp ginger root
5g
2 garlic cloves
6g
1/4 cup sugar
50g
1 tbsp peanut oil
16g
6 chicken thighs
600g
1 tsp sesame seeds
5g
1 cup rice noodles
230g
1 cup chinese peas
80g
1 carrot
60g

Instructions:

1. Marinate the Chicken:
- In a bowl, mix together the soy sauce, vinegar, grated ginger, minced garlic, and sugar until the sugar is completely dissolved.
- Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes, or ideally overnight to allow the flavors to meld.
2. Cook the Chicken:
- Preheat a grill or a large skillet over medium-high heat. Add the peanut oil.
- Remove the chicken from the marinade, allowing any excess marinade to drip off.
- Grill or sear the chicken thighs for about 5-7 minutes on each side, or until they are cooked through and have a nice caramelized exterior.
- Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into bite-sized pieces.
3. Prepare the Noodles and Vegetables:
- Cook the rice noodles according to the package instructions. After cooking, drain and rinse them under cold water to stop the cooking process.
- While the noodles are cooking, blanch the Chinese peas in boiling water for about 2 minutes, until they are tender-crisp. Drain and rinse under cold water.
- Julienne the carrot into thin strips.
4. Assemble the Salad:
- In a large salad bowl, combine the rice noodles, Chinese peas, and julienned carrots.
- Add the sliced chicken thighs to the bowl.
- Toss everything together gently to combine.
5. Final Touches:
- Sprinkle the sesame seeds over the top for added flavor and a bit of crunch.
- If desired, you can drizzle a bit more soy sauce or a light dressing of your choice over the salad.
6. Serve:
- Serve immediately as a refreshing main course, or refrigerate for up to a day, ensuring it's brought back to room temperature before serving.

Tips:

- Marinate the chicken the night before for deeper flavor infusion.

- Use a vegetable peeler to julienne the carrot for a finer texture.

- Rinse the rice noodles under cold water after cooking to prevent them from sticking together.

- Toast the sesame seeds in a dry pan for 2-3 minutes to enhance their nutty flavor.

- Feel free to add other vegetables like bell peppers or cucumbers for additional crunch and color.

- Serve the salad immediately after tossing to ensure the flavors are fresh and the vegetables stay crisp.

With its balanced combination of sweet, salty, and umami flavors, this Sticky Chicken Noodle Salad is not just delicious but also visually appealing. The tender chicken and fresh vegetables create a harmonious blend of textures that will leave you craving more. Enjoy this dish as a standalone meal or as a part of an elaborate feast. Bon appétit!

Nutrition Facts
Serving Size270 grams
Energy
Calories 510kcal25%
Protein
Protein 27g18%
Carbohydrates
Carbohydrates 30g9%
Fiber 1.74g5%
Sugar 14g14%
Fat
Fat 30g35%
Saturated 8g25%
Cholesterol 150mg-
Vitamins
Vitamin A 170ug19%
Choline 72mg14%
Vitamin B1 0.17mg14%
Vitamin B2 0.25mg19%
Vitamin B3 7mg46%
Vitamin B6 0.60mg36%
Vitamin B9 18ug5%
Vitamin B12 0.93ug39%
Vitamin C 13mg15%
Vitamin E 1.11mg7%
Vitamin K 10ug9%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.15mg17%
Iron, Fe 1.71mg16%
Magnesium, Mg 40mg10%
Phosphorus, P 280mg22%
Potassium, K 420mg12%
Selenium, Se 33ug58%
Sodium, Na 210mg14%
Zinc, Zn 2.29mg21%
Water
Water 180g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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