top of page

Asian Chicken Noodle Salad

Happy Hump Day! I hope everyone is off to a good week. As part of meal prep this week, I made this new Asian Chicken Noodle Salad. This was quite delicious, and I added some veggies to the original recipe from Damn Delicious. You can get creative with whatever veggies you'd like to use as well. This is even better the second day, once the noodles have had time to marinate. Enjoy!


3 chicken breasts, shredded

8 oz rice noodles (I used Annie Chung's pad thai rice noodles)

1/3 cup steamed snow peas, cut into bite sized pieces

1/3 cup carrots, shredded

1/3 cup red bell pepper, julienned

1/3 cup shredded cabbage mix (prepackaged from the store)


6 tb rice vinegar, seasoned

1/4 cup canola oil

2 tb sesame oil

2 cloves garlic, minced

5 tb soy sauce

2 tsp chili sauce


In a small mixing bowl, combine the marinade ingredients. Use 3-4 tb and place with the chicken in a ziploc bag to marinate for an hour. In the meantime, preaheat the oven to 375 and cook the chicken for 30 minutes (depending on thickness). Let cool and shred. Cook the noodles per the package's instructions. Set aside. Add half the marinade in with the noodles so that they don't stick and can begin marinating. In a large bowl, combine the noodles, chicken, vegetables, and the remainder of the marinade. Toss well and serve, or refrigerate until ready!

asian chicken noodle salad

bottom of page