Asian Chicken Noodle Salad
Beth
ingredients
- 12 oz dried Chinese egg noodles or spaghetti, cooked
- 2 med chicken breasts, peached and chopped (also good with tofu)
- 1 8 oz can bamboo shoots, drained
- 1 8 oz can water chestnuts, drained
- 1 cup canned baby corn
- 1 red bell pepper, julienned
- 5 green onions, sliced
- 1 cup mayonnaise
- 1 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp lemon juice
- tsp salt, or to taste
directions
- 1
Mix noodles, chicken, bamboo shoots, water chestnuts, corn, bell pepper and green onions.
- 2
Whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice and salt. Toss with salad.
notes
Make ahead: prepare up to 2 days in advance. Cover and chill.
Source: Beth
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