Chicken, asparagus and udon noodle salad

49

PREP TIME

15 min

TOTAL TIME

15 min

Serves

4

Chicken, asparagus and udon noodle salad

Photo, Erik Putz.


Ingredients

  • 2 200-g pkgs udon noodles
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp minced fresh ginger
  • 1 tbsp brown sugar
  • 3 cups shredded rotisserie chicken
  • 1 bunch asparagus , trimmed and thinly sliced diagonally (3 cups)
  • 1 cup grated carrots , about 2 medium
  • 4 green onions , thinly sliced

Instructions

  • COOK noodles in a large pot, following package directions, about 2 min. Drain and rinse well under cold running water. Pat dry with kitchen towel.
  • WHISK soy with vinegar, sesame oil, ginger and sugar in a large bowl.
  • ADD chicken, asparagus, carrot, green onions and noodles to the bowl, tossing to combine.

 

Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

  • Calories
  • 318,
  • Protein
  • 23 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 8 g,
  • Fibre
  • 4 g,
  • Sodium
  • 971 mg.
  • Excellent source of
  • vitamin A

Kitchen Tip: Keep asparagus bundled with a rubber band around woody ends. Slicing across the bunch will speed up your prep time.