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Asian Chicken Noodle Salad with Peanut Dressing


For 4 servings of salad:

  • 100g (1/4 pack) rice stick noodles, cooked and rinsed to cool

  • 4 cups finely sliced cabbage

  • 1 cup grated carrot

  • 2 green onions, sliced

  • ½ rotisserie chicken (about 3 cups), chopped into bite size pieces

  • Handful cilantro, chopped

For the peanut dressing:

  • 1 tsp sriracha sauce

  • 1 inch piece ginger, grated

  • 2 tsp sesame oil

  • 1/3 cup water (or more as needed)

  • 1/3 cup peanut butter

  • ¼ cup soy sauce



  • Cook the noodles following the package instructions, drain and rinse to cool. Set aside. 

  • Prepare the dressing by whisking all ingredients together in a bowl. If the mixture is too thick, thin by adding water one spoonful at a time. 

  • In a large bowl, combine all salad ingredients.  Add peanut dressing and toss until evenly distributed.

  • Garnish with cilantro and serve.

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