Best 4 Chicken And Cold Noodles With Spicy Sauce Recipes
Chicken and cold noodles with spicy sauce is a refreshing dish, perfect for summer gatherings or quick lunches. It is easy to make and customizable, making it a great option for cooks of all skill levels. With a variety of textures and flavors, this dish is sure to please everyone at the table. From the tender chicken to the chewy noodles and the spicy sauce, there is something for everyone to enjoy. So whether you're looking for a quick and easy meal or a dish to impress your friends, chicken and cold noodles with spicy sauce is sure to be a hit.
Here are our top 4 tried and tested recipes!
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
CHICKEN AND COLD NOODLES WITH SPICY SAUCE
This is a good summertime meal, and can be made ahead.
Provided by Ann
Categories Chicken Pasta Salad
Yield 4
Number Of Ingredients 12
Steps:
- In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
- Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
- Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
- Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.
- Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.
Nutrition Facts : Calories 542.3 calories, Carbohydrate 37.2 g, Cholesterol 46.4 mg, Fat 35.6 g, Fiber 7.2 g, Protein 23.3 g, SaturatedFat 6.2 g, Sodium 751.8 mg, Sugar 0.3 g
CHICKEN AND COLD NOODLES WITH SPICY SAUCE
This is a good summertime meal, and can be made ahead.
Provided by Ann
Categories Chicken Pasta Salad
Yield 4
Number Of Ingredients 12
Steps:
- In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
- Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
- Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
- Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.
- Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.
Nutrition Facts : Calories 542.3 calories, Carbohydrate 37.2 g, Cholesterol 46.4 mg, Fat 35.6 g, Fiber 7.2 g, Protein 23.3 g, SaturatedFat 6.2 g, Sodium 751.8 mg, Sugar 0.3 g
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
- Don't be afraid to adjust the recipe to your liking: If you like things spicy, add more chili sauce. If you prefer a milder flavor, use less.
- Make sure the noodles are cooked al dente: This means they should be tender but still have a slight bite to them.
- Chill the noodles before serving: This will help them absorb the spicy sauce better.
- Serve the dish with a variety of toppings: Some popular options include chopped peanuts, cilantro, and lime wedges.
Conclusion:
Chicken and Cold Noodles with Spicy Sauce is a refreshing and flavorful dish that is perfect for a hot summer day. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a delicious meal that the whole family will enjoy.
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