Chicken Noodle Salad

Recipe View 5 mins In a mixing bowl, whisk together the crushed garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin sauce, and sesame oil until well combined. This creates the flavorful dressing. (5 minutes)

Recipe View 10 mins Shred or tear the cooked chicken breast into strands that are similar in width to the spaghetti. Refrigerate until ready to incorporate into the salad. (10 minutes)

Recipe View 15 mins Bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions, usually around 12 minutes, or until al dente. Once cooked, drain the spaghetti and rinse thoroughly with cold water to stop the cooking process and prevent sticking. (15 minutes)

Recipe View 5 mins Transfer the cooked and cooled spaghetti to a large mixing bowl. Add the shredded chicken, grated carrots, thinly sliced red bell pepper, and thinly sliced green onions. Pour the prepared dressing over the ingredients and toss gently but thoroughly to ensure everything is well coated. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the salad. Refrigerate for at least 2 hours, or up to 12 hours, tossing occasionally to allow the flavors to meld and deepen. (5 minutes + chilling time)

Recipe View 5 mins Just before serving, add the chopped roasted peanuts, fresh basil, fresh mint, and fresh cilantro to the salad. Toss gently to combine. Taste the salad and adjust seasonings as needed, adding more Sriracha for extra spice or a splash of rice vinegar for added tang. (5 minutes)