Asian Noodle Dinner Salad

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  • 1 broiled 3 ounce breast of chicken shredded or 3 oz of deveined cooked shrimp
  • 2 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes
  • 2 scallions, sliced (both white and green parts)
  • 3 tbsp chopped cilantro
  • 1/2 cup snow peas
  • 2 or 3 tbsp of asian dressing
  • 1 16-ounce package of thin chinese noodles or soba noodles or angel hair pasta
  • 3 tbsp dark sesame oil
  • 3 tbsp soy sauce (light)
  • 2 tbsp balsamic or rice wine vinegar
  • 2 tbsp of sugar
  • 1 tbsp peanut butter
  • 2 tbsp grated ginger
  • Zest of 1/2 lemon
  • 1/2 tsp garlic powder


  1. Take a quarter of the package of noodles for each serving and place in boiling water for 3 to 4 minutes. Cook only until just soft (al dente) but not too soft; separate the strands while boiling. Drain in colander and immediately rinse with cold water. Cool noodles in the refrigerator. Mix with other ingredients and dressing.

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