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Chicken noodle salad

  • Dressing
    • 120 g Rice Vinegar
    • 10 g Brown Sugar
    • 15 g Soy Sauce
    • 15 g Fish Sauce
    • 15 g Sriracha
    • 15 g Hoisin
    • 3 Garlic Cloves, minced
    • 5 g Sesame Oil
  • 220 g Dry Spaghetti, cooked, rinsed, drained
  • 220 g BBRRR Chicken, shredded
  • 120 g Carrots, grated
  • 1 Red Bell Pepper, thinly sliced
  • 4 Green Onions, thinly sliced
  • 1/2 t Medium-Grain Salt
  • For Seasoning
    • 80 g Peanuts, roasted, chopped
    • 50 g Basil Leaves, chopped
    • 50 g Coriander Leaves, chopped
    • 50 g Mint Leaves, chopped

Ingredients should have a similar width to your noodles.

  1. Mix dressing.
  2. Combine spaghetti, chicken, vegetables, salt, and dressing by hand.
  3. Chill at least 2 hours, covered, stirring once or twice.
  4. Season. Combining all seasonings by hand.

  1. Mitzewich, John. "Chicken Noodle Salad - Making Friends with Cold Spaghetti." Food Wishes. 18 June 2019. ↩