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

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.

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.

Continue to Content

Yield: 6

Asian Spring Noodle Salad

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Print

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

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!