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.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tsp soy sauce2 tbsp vinegar
1 tsp ginger root
2 garlic cloves
1/4 cup sugar
1 tbsp peanut oil
6 chicken thighs
1 tsp sesame seeds
1 cup rice noodles
1 cup chinese peas
1 carrot
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 510kcal
Protein 27g
Carbohydrates 30g
Fiber 1.74g
Sugar 14g
Fat 30g
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