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Chinese Chicken Noodle Salad

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Chinese Chicken Noodle Salad
  • Prep 30 min
  • Total 30 min
  • Servings 8
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Looking for an Asian-style dinner? Then check out this Chinese chicken noodle salad filled with veggies - ready in just 30 minutes!
Updated Nov 12, 2010

Ingredients

  • 1 package (16 oz) spaghetti
  • 8 oz fresh snow pea pods (2 cups), sliced diagonally
  • 4 cups shredded cooked chicken
  • 1 cup red bell pepper, cut into bite-size strips
  • 8 medium green onions, sliced (1/2 cup)
  • 3/4 cup teriyaki sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon toasted sesame seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili oil, if desired

Steps

  • 1
    In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
  • 2
    In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
  • 3
    In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.

Tips from the Betty Crocker Kitchens

  • tip 1
    We used 4 cups chicken from a deli rotisserie chicken. A 2-lb chicken yields about 4 cups shredded chicken.

Nutrition

440 Calories, 10g Total Fat, 31g Protein, 56g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1450mg
60%
Potassium
380mg
11%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
16%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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