Hoisin Chicken Noodle Salad with Peanut Dressing Recipe
This vibrant Hoisin Chicken Noodle Salad with Peanut Dressing is a refreshing and flavorful dish that combines tender hoisin-marinated chicken, crisp vegetables, and delicate rice noodles tossed in a creamy, tangy peanut dressing. Perfect for a light yet satisfying meal, this salad offers a delightful balance of sweet, savory, and nutty flavors, enhanced by fresh herbs and crunchy peanuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Chicken and Marinade
- 2 chicken breasts (about 1.5 pounds), thinly sliced
- 2 tablespoons hoisin sauce
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
Salad Components
- 7 ounces rice noodles
- 1½ cups shredded red cabbage
- 1 red bell pepper, thinly sliced
- 2 Persian cucumbers, thinly sliced
- ½ cup frozen edamame, thawed
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped peanuts
- Kosher salt, to taste
Peanut Dressing
- ¼ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 teaspoon fish sauce
- 3 cloves garlic, minced
- 2 limes, juiced (about 2-2½ tablespoons lime juice)
- Kosher salt, to taste
Instructions
- Marinate the Chicken: Place the sliced chicken breasts in a bowl with hoisin sauce and ½ teaspoon kosher salt. Massage and mix well for 1-2 minutes until the chicken is fully coated with the marinade.
- Cook the Chicken: Heat the olive oil in a large nonstick pan over medium heat. When hot, add half of the marinated chicken. Cook for 5-6 minutes until the chicken is thoroughly cooked. Remove and set aside. Repeat the cooking process with the remaining chicken.
- Prepare the Noodles: Cook the rice noodles following the package instructions. Once cooked, drain and rinse them under cold water to stop cooking. Transfer the noodles to a large mixing bowl.
- Assemble the Salad: Add the cooked chicken, shredded red cabbage, thinly sliced red bell pepper, cucumbers, thawed edamame, chopped cilantro, fresh mint, and chopped peanuts to the bowl with the noodles. Season with kosher salt as needed.
- Make the Peanut Dressing: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, toasted sesame oil, fish sauce, minced garlic, lime juice, and a pinch of kosher salt until smooth and well combined.
- Toss and Serve: Pour the peanut dressing over the salad mixture. Gently toss everything to ensure all ingredients are evenly coated with the dressing. Serve immediately or cover and refrigerate for later serving.
Notes
- For extra crunch, add toasted peanuts just before serving.
- Adjust the fish sauce quantity to your taste preference or omit for milder flavor.
- Rice noodles can be substituted with soba or udon noodles for a different texture.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Add a pinch of chili flakes or a drizzle of sriracha to the dressing if you prefer a spicy kick.
