Asian · side dish

Asian Orange Noodle Salad

Name: Asian Orange Noodle Salad
Cook time: 45 min
Total time: 45 min
Yield: 50 servings
Cuisine: Asian
Ingredients: 1 Tbs. canola oil; 1/2 pound poached and shredded chicken; 1 teaspoon chili garlic sauce; 1/2 cup chopped cilantro; 1 bag coleslaw mix; 1 cup corn; 2 teaspoons ginger; 3 green onions; 1 Jalapeno; 1 orange bell pepper, stemmed, cored, cut into thin strips; 1/2 cup frozen orange juice concentrate; Peanuts; 1/2 cup rice vinegar; Salad; few drops sesame oil; Dressing; 1 tablespoon soy sauce; 1/4 of a box cooked and cooled udon noodles

“Asian Orange Noodle Salad is an Asian hor d'oeuvre. This dairy free recipe serves 100 and costs 71 cents per serving. One serving contains 27 calories, 2g of protein, and 1g of fat. From preparation to the plate, this recipe takes about 45 minutes. 1 person has made this recipe and would make it again. This recipe from Foodista requires corn, sesame oil, chili garlic sauce, and dressing. Overall, this recipe earns a not so awesome spoonacular score of 29%. Asian Noodle Salad, Asian Noodle Salad, and Asian Noodle Salad are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 50
ratings: New

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Ingredients

Serves 50

Canola oil1 tbsp
Poached and chicken½ lb
Chili garlic sauce1 tsp
Cilantro½ cup
Coleslaw mix1 bag
Corn1 cup
Ginger2 tsp
Green onions3
Jalapeno1
Orange bell pepperstemmed, cored, cut into thin strips1
Orange juice concentrate½ cup
Peanuts100 servings
Rice vinegar½ cup
Salad100 servings
Sesame oil3 drops
Dressing100 servings
Soy sauce1 tbsp
Box and udon noodles¼

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Cook udon noodles according to package instructions and set aside to cool.Poach chicken in chicken stock flavored with 2 cloves garlic, soy sauce and ginger. Cook until internal temperature of 155 degrees. Cool and shred.
2
Whisk orange juice concentrate, rice vinegar, canola oil, ginger, soy sauce, chili garlic sauce and sesame oil.
3
Combine slaw mix, corn, bell pepper, green onions, cilantro, udon noodles, peanuts and jalapeno in large bowl. Toss with enough dressing to coat.