Healthy | Main Dishes | Recipes | Salads
Hoisin Chicken Noodle Salad With Peanut Dressing
Silky noodles tossed with hoisin chicken, crispy crunchy veggies, fresh herbs, and the best creamy peanut dressing.
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Start with a base of rice noodles, I’m using vermicelli noodles. Next, top them with the crispy crunchy vegetables, cucumber, red shredded cabbage, edamame, bell pepper. Add cooked hoisin chicken, chopped fresh herbs, and crunchy peanuts. And the best part, toss everything together with the creamiest peanut sauce. Now you have a bowl that will look you straight in the eyes and ask you to take a bite of this cold noodle salad every time you open the fridge.
Recipe Notes
- What is Hoisin Sauce?: Hoisin sauce is a thick, sweet, and savory Chinese sauce with a complex, dark flavor profile, commonly used as a glaze for meats, a dip for dumplings, and an addition to stir-fries. Primarily made from fermented soybean paste, it also includes garlic, red chili peppers, and spices like five-spice powder.
- Protein Swap: Tofu, tempeh, or shrimp make great substitutes for the chicken breast.
- Nut-Free Option: Replace peanut butter with sunflower seed butter and skip the chopped peanuts.
- Make Ahead: This salad holds up well for up to 3 days in the fridge. Store the dressing separately if you prefer to keep the veggies extra crisp.
- Spice It Up: Add a squirt of sriracha or a pinch of red pepper flakes to the dressing if you want a little heat.
Why You’ll Love This Recipe
- It’s meal-prep friendly.
- Packed with fresh herbs (lots of cilantro and mint!!) and crunchy veggies.
- If you love Thai flavors, this will check all the boxes for you.. especially this creamy peanut dressing.
- Perfect for warm weather meals or healthy lunchboxes, or both! Like these early warm school days.
If you love this chicken noodle salad, check out a few of my other favorite!
- Peach, Burrata, And Prosciutto Salad
- Chili Lime Baked Salmon With Avocado Salsa
- Olive Garden House Salad
- Greek Chicken Salad
- Fall Harvest Quinoa Salad With Maple Dijon Vinaigrette
If you make this Hoisin Chicken Noodle Salad, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Hoisin Chicken Noodle Salad With Peanut Dressing
Silky noodles tossed with hoisin chicken, crispy crunchy veggies, fresh herbs, and the best creamy peanut dressing.
Ingredients
For The Salad
- 2 chicken breasts (weighing about 1.5 pounds), thinly sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons olive oil
- 7 ounce rice noodles
- 1½ cup 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
For The 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, squeezed (about 2-2½ tablespoons of lime juice)
- Kosher salt, to taste
Instructions
- Place the chicken into a bowl along with hoisin sauce and ½ teaspoon salt. Massage the chicken for 1-2 minutes until completely coated.
- Heat olive oil in a large nonstick pan over medium heat. Once hot, add half of the chicken to the pan. Cook for 5-6 minutes, or until chicken is fully cooked through. Remove and set aside on a plate. Repeat with remaining chicken.
- Prepare the rice noodles according to package directions. Drain and rinse with cold water. Place the prepared noodles into a large bowl.
- Add the cooked chicken, red cabbage, red bell pepper, cucumber, edamame, cilantro, mint, and chopped peanuts to the bowl with the noodles.
- Whisk together all of the dressing ingredients in a medium bowl. Pour over the salad. Gently toss the salad in the dressing until all of the ingredients are coated well. Serve immediately or cover the bowl and serve later.
Notes
Salad tossed in dressing will hold up in the refrigerator for up to 2 days, although, the cucumbers will soften up. If you prefer to keep all of the veggies crunchy, hold off on the dressing until you’re ready to eat the salad. The salad and dressing may be divided into 4-6 individual portions in tupperware for an excellent meal prep option.
