Noodle Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold noodle salad with rice noodles, vegetables, and shredded chicken tossed in a ginger sesame dressing. A light, refreshing meal perfect for warm weather lunches or dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces medium rice noodles
- 4 cups bok choy ( and or cabbage, thinly sliced, or coleslaw mix)
- 2 cups cooked shredded chicken
- 1 cup snap peas (sliced)
- 1 cup thinly sliced cucumber (cut into matchsticks)
- 1 red bell pepper (sliced)
- 1 carrot (julienned or shredded)
- ¾ cup sesame ginger dressing (or homemade dressing in the notes)
- ¼ cup chopped fresh cilantro
- 2 green onions (thinly sliced)
- 2 tablespoons fresh lime juice
- ¼ cup roasted cashews ( or almonds, toasted, for garnish)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 182mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.