Asian chicken noodle salad with homemade ginger sesame peanut dressing – easy-to-make dinner for busy weeknights. Spaghetti pasta with snap peas and sliced red bell peppers is combined with shredded cooked chicken or sliced grilled chicken. The creamy peanut salad dressing is made with dark sesame oil, rice wine vinegar, soy sauce, honey, minced garlic, fresh ginger, creamy peanut butter and toasted sesame seeds.
Introducing my new favorite Asian chicken salad: crunchy veggies, soft noodles, grilled or cooked chicken – all mixed in with the delicious, creamy, deeply flavored, sweet and sour, slightly spicy peanut sauce. So tasty! Fast and easy!A great dish to prepare after a busy work day.
If you’ve got some leftover chicken (grilled, cooked, boiled, etc.) – this is a perfect recipe to use it up! If you are a peanut sauce addict, you’ll love the exceptional flavor of the dressing!
If you tend to get bored with the regular pasta salads, this recipe is a great alternative and a great way to bring some variety (and color!) into your everyday meals. Best served at room temperature (not too cold and not too hot). Enjoy!
Asian chicken noodle salad with homemade ginger sesame peanut dressing - easy-to-make dinner for busy weeknights. Spaghetti pasta with snap peas and sliced red bell peppers is combined with shredded cooked chicken or sliced grilled chicken.
- 3 tablespoons vegetable oil
- 1/4 cup dark sesame oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger , grated or 1/4 teaspoon dried ginger
- 3 tablespoons sesame seeds , toasted and divided
- 1/2 cup creamy peanut butter , such as JiF
- 1 pound spaghetti or linguine
- 1 pound sugar snap peas
- 2 red bell peppers , cored and seeded, and thinly sliced
- 4 green onions , sliced
- 2 cups chicken , sliced grilled or rotisserie chicken (cooked)
- In a medium bowl, combine and whisk together the vegetable oil, sesame oil, rice wine vinegar, soy sauce, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter. Optional: if your sauce is to thick, add a little bit of water at a time to reach the desired consistency (maximum 1/4 cup of water).
- Bring a large pot of salted water to a boil. Add the spaghetti (or linguine) and cook according to package directions. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
- Bring another pot of salted water to a boil, add the sugar snap peas, and cook for about 5 minutes, until peas are crisp tender. Drain, rinse under very cold water (to stop cooking), drain again and set aside.
- Combine the noodles, sugar snap peas, rec bell peppers and green onions (scallions) in a large bowl. Pour the dressing over the noodle-veggie mixture. Add the remaining 1 tablespoon of sesame seeds and toss together. Top with sliced or shredded chicken. Alternatively, you can mix in the chicken together with other salad ingredients and toss with the salad dressing.
Adapted from Food Network