Kitchen Tip: Keep asparagus bundled with a rubber band around woody ends. Slicing across the bunch will speed up your prep time.
Chicken, asparagus and udon noodle salad
By Chatelaine78
PREP TIME
15 min
TOTAL TIME
15 min
Serves
4
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.
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
