Asian Spring Noodle Salad

 Asian Spring Noodle Salad      

This Asian Spring Noodle Salad combines the flavours of Canadian spring with an Asian flair. This salad can be served as a first course, a side or even eaten as a meal on its own.

 Asian Spring Noodle Salad

Asian Spring Noodle Salad

Prep Time: 15 minutes  |  Cook Time: 9 minutes  |  Makes: 6-7 servings

 

Ingredients:

  • 14 oz (396 g) Thai Kitchen Stir-Fry Rice Noodles
  • 1 Tbsp (15 mL) Sunflower Oil
  • 1 Cup (227 mL) Asparagus, trimmed and cut into 2” pieces
  • Whole Prepared Chicken, Cut into Bite Sized Pieces
  • 1 Cup (227 mL) Grape Tomatoes, halved
  • Juice of 2 limes
  • 1 Tbsp (15 mL) Rice Vinegar
  • 5 Tbsp (74 mL) Thai Kitchen Premium Fish Sauce
  • 1 Tbsp (15 mL) Brown Sugar
  • 1 Tbsp (15 mL) Thai Kitchen Sweet Chili Sauce

 

Instructions:

 

1. Prepare the noodles as directed then cut them into 2-3” (5-8 cm) short lengths and toss with the sunflower oil.

2. Place Asparagus in a skillet filled halfway with water and bring to a boil.  Once at a boil cook asparagus for about 1 minute longer until it is tender but still quite crisp.  Then drain.

Asian Spring Noodle Salad

3. Mix the dressing by combining the lime juice with the rice vinegar, fish sauce, brown sugar, and sweet chili sauce.

4. Toss the Rice Noodles with the asparagus, chicken, grape tomatoes and dressing.

5. Serve warm or cold.

 

Asian Spring Noodle Salad

 

Asian Spring Noodle Salad
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 
Servings: 6
Ingredients
  • 14 oz Thai Kitchen Stir-Fry Rice Noodles 396 g
  • 1 Tbsp Sunflower Oil 15 mL
  • 1 Cup Asparagus 227 mL, trimmed and cut into 2” pieces
  • Whole Prepared Chicken Cut into Bite Sized Pieces
  • 1 Cup Grape Tomatoes 227 mL, halved
  • Juice of 2 limes
  • 1 Tbsp Rice Vinegar 15 mL
  • 5 Tbsp Thai Kitchen Premium Fish Sauce 74 mL
  • 1 Tbsp Brown Sugar 15 mL
  • 1 Tbsp Thai Kitchen Sweet Chili Sauce 15 mL
Instructions
  1. Prepare the noodles as directed then cut them into 2-3” (5-8 cm) short lengths and toss with the sunflower oil.
  2. Place Asparagus in a skillet filled halfway with water and bring to a boil. Once at a boil cook asparagus for about 1 minute longer until it is tender but still quite crisp. Then drain.
  3. Mix the dressing by combining the lime juice with the rice vinegar, fish sauce, brown sugar, and sweet chili sauce.
  4. Toss the Rice Noodles with the asparagus, chicken, grape tomatoes and dressing.
  5. Serve warm or cold.

 Asian Spring Noodle Salad

#TKEveryday Recipe Challenge

I’m thrilled to be taking part in the Thai Kitchen Canada’s Season 2 #TKEveryday Recipe Challenge along with 4 other Canadian bloggers.  VOTE for your favourite of my 5 recipes for the chance to WIN amazing prizes on the Thai Kitchen Canada website!  Thank you and Good luck everyone!

 

Disclosure: This post is sponsored by Thai Kitchen Canada. Recipe creations and opinions are genuine and my own.

 

41 thoughts on “Asian Spring Noodle Salad

  1. I was looking at the rice noodles that last time I went grocery shopping and was trying to figure out what I could make with them – now I know! Thanks for the recipe!

  2. I have never used rice noodles before but the above recipes tempt me to try at least one of them. Thank you for these healthy and delicious looking recipes.

  3. It sounds like a great recipe to try. I like that it has asparagus in it, I tend to eat asparagus only one way and could def. serve to branch out a bit. 🙂

  4. Now this is my kind of dish! Hubs loves cooking Asian inspired dishes. I hate cooking with the wok and all the sauces and potions so I leave it up to him. This sounds wonderful and I am going to share it with him.

  5. This does look very Spring like. I’m always interested in recipes that contain fish sauce–I love it. It smells horrible, but I love it anyway!
    Thank you for sharing with See Ya in the Gumbo!

  6. I love Spring Noodles but have never made them at home. I had no idea just how easy they were to make. I’ll definitely try this for myself. Thanks for the recipe!

  7. I would never of thought of this but it looks delicious. I might add more vegetables just to make it a little healthier for me

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