Asian-Style Chicken Noodle Salad

1. 1

   Whisk the garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl to make the dressing.

2. 2

   Shred the chicken into strands about the same width as the spaghetti. Refrigerate until needed.

3. 3

   Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally, until slightly firm, about 12 minutes. Drain and rinse with cold water.

4. 4

   Transfer the spaghetti to a mixing bowl and add the chicken, carrots, bell pepper, and green onions.

5. 5

   Pour in the dressing and toss by hand until evenly combined.

6. 6

   Cover the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, with longer being better.

7. 7

   Add the peanuts, basil, mint, and cilantro to the salad. Toss well, then taste and adjust the seasoning.

• Calories 482.37 kcal High
• Protein 27.3 g Good Source
• Carbs 68.37 g Moderate
• Total Fat 12.39 g Moderate
• Saturated Fat 1.55 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 35.42 mg Moderate
• Sodium 1223.6 mg High
• Fiber 6.36 g Good Source
• Sugar 16.73 g High
• Added Sugar 8.49 g Moderate
• Calcium 88.05 mg Low Source
• Iron 3.95 mg Good Source
• Potassium 445.81 mg Low Source
• Vitamin A 833.36 mcg_rae Good Source
• Vitamin C 44.64 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Fish 🐟
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame