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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
Yield: 6

Asian Spring Noodle Salad

Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes

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.

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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 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.

 

Debbie White Beattie

Monday 19th of September 2016

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

Wanda Tracey

Saturday 7th of May 2016

This salad looks so refreshing and I am excited to try it!!The dressing sounds delicious too.

Robin W

Thursday 16th of July 2015

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!

Victoria Ess

Friday 22nd of May 2015

Those rice noodles look perfect for this dish!

Michelle

Saturday 31st of January 2015

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!

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