Ingredients
Scale
- 8 ounces udon brown rice noodles, pad thai noodles, spaghetti, or angel hair pasta
- 2 cups cooked and shredded chicken
- 1 red bell pepper, julienned
- 1 cup sugar snap peas, halved
- 1 large carrot, julienned or shredded
- 2 Persian cucumbers or 1/2 of an English cucumber, julienned
- 2 green onions, sliced thin
- 1/2 cup cilantro leaves, chopped
- 2 teaspoons sesame seeds
Instructions
- Whisk together sesame oil, soy sauce, rice vinegar, honey, and garlic for the vinaigrette.
- Cook and rinse udon noodles as per package instructions.
- In a large bowl, combine cooked noodles, chicken, red bell pepper, sugar snap peas, carrot, cucumbers, and cilantro.
- Drizzle vinaigrette over the salad and toss gently.
- Season with salt and pepper; serve immediately or chill for better flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Rinse noodles with cold water to prevent stickiness.
Consider adding extra sesame seeds for crunch.
Chilling the salad enhances flavor melding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian
Nutrition
- Calories: 380
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 20
- Cholesterol: 55