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–+ servings
asian chicken noodle salad

Asian Chicken Noodle Salad

Natalie Mitchell
This easy and refreshing Asian chicken noodle salad is full of a variety of vegetables and protein. Replace the chicken with your favorite protein or eliminate to make vegan!
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Prep Time 30 minutes
Cook Time 6 hours
Course Main Course, Salad, Side Dish
Servings 6 servings

Equipment

  • Mixing Bowl
  • Crockpot

Ingredients
  

Asian Pulled Chicken

  • 1 lb chicken breasts see notes for protein choices
  • 1 tbsp sesame oil
  • 1 cup coconut aminos
  • 1 inch grated ginger
  • water to cover

Noodle Salad

  • 8 oz chickpea spaghetti sub noodle of choice
  • 1 1/2 cups shredded carrots
  • 1 cup bean sprouts
  • 4 cups purple cabbage shredded
  • 4 cups napa cabbage shredded
  • 4 cups kale chopped
  • 3 cucumbers sliced and halved
  • 1.5 cups peanuts chopped
  • 1 bunch cilantro chopped

Salad Dressing

  • 1/4 cup olive oil
  • 1/2 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 2 inch grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 2 tsp minced garlic
  • 1/4 cup water to thin

Instructions
 

Asian Pulled Chicken (optional addition)

  • Combine the sesame oil, coconut aminos and grated ginger in a measuring cup and add to the crockpot. Place chicken breakfasts in and then add water to cover the chicken
  • Cook on high for 6 hours or low for 8 hours. Once it is done cooking, use two forks to shred the chicken.

Noodle Salad

  • If you have not already cooked your pasta/noodles, do this now and let cool
  • Once everything is cut, combine the cooked noodles, shredded carrots, bean sprouts, purple cabbage, napa cabbage, kale, cucumbers, peanuts and cilantro into a large mixing bowl. Mix until everything is well combined
  • In a separate bowl, combine the salad dressing ingredients: olive oil, coconut aminos, rice wine vinegar, ginger, garlic, sesame oil, sesame seeds and water.
  • If you are serving the dish now, add the dressing into the bowl with the salad ingredients. If you are serving at a later time, keep seperate. I would recommend letting it marinate for at least 30 minutes prior to serving and up to 2 days marinated in the fridge.
  • Serve with the Asian pulled chicken and optional sriracha for an extra kick of spice!

Notes

  1. You can use beef or turkey as well for the crockpot method. You can also use tofu or tempeh for a vegan option but cook to your preference, not the crockpot. Additionally, you can remove all together
  2. Soy sauce can be used for coconut aminos 
  3. See blog post for additional substitutions 
Keyword asian chicken salad, asian noodle salad, asian noodle salad cold, easy noodle salad cold, healthy asian noodle salad, thai chicken noodle salad
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!