• Teriyaki Chicken and Noodle Salad

    Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing

    Ingredients:

    For the Chicken:

    2 boneless, skinless chicken breasts

    1/4 cup teriyaki sauce

    1 tbsp sesame oil

    For the Noodle Salad:

    200g (7 oz) soba noodles or rice noodles

    1 cup shredded red cabbage

    1 cup julienned carrots

    1/2 red bell pepper, thinly sliced

    1/2 cucumber, julienned

    2 green onions, sliced

    2 tbsp sesame seeds (toasted)

    Fresh cilantro or mint (optional, for garnish)

    For the Dressing:

    2 tbsp soy sauce

    1 tbsp rice vinegar

    1 tbsp sesame oil

    1 tsp honey or maple syrup

    1 tsp grated ginger

    1 garlic clove, minced

    Directions:

    Marinate the chicken in teriyaki sauce for 20–30 minutes.

    Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice.

    Cook noodles according to package instructions. Rinse under cold water and drain well.

    In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions.

    In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat.

    Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs.

    Serve immediately or chill for a refreshing noodle bowl.

    Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
    Kcal: 420 kcal (per serving) | Servings: 4 servings

    #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast

    Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!
    Teriyaki Chicken and Noodle Salad Sweet Teriyaki Chicken Noodle Salad with Crunchy Veggies and Sesame Dressing Ingredients: For the Chicken: 2 boneless, skinless chicken breasts 1/4 cup teriyaki sauce 1 tbsp sesame oil For the Noodle Salad: 200g (7 oz) soba noodles or rice noodles 1 cup shredded red cabbage 1 cup julienned carrots 1/2 red bell pepper, thinly sliced 1/2 cucumber, julienned 2 green onions, sliced 2 tbsp sesame seeds (toasted) Fresh cilantro or mint (optional, for garnish) For the Dressing: 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp honey or maple syrup 1 tsp grated ginger 1 garlic clove, minced Directions: Marinate the chicken in teriyaki sauce for 20–30 minutes. Grill or pan-sear chicken in sesame oil over medium-high heat until cooked through and caramelized (about 6–8 minutes per side). Let rest, then slice. Cook noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, cabbage, carrots, bell pepper, cucumber, and green onions. In a small jar or bowl, whisk together all dressing ingredients. Pour over the salad and toss to coat. Top salad with sliced teriyaki chicken and sprinkle with sesame seeds and herbs. Serve immediately or chill for a refreshing noodle bowl. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal (per serving) | Servings: 4 servings #teriyakichicken #noodlesalad #asianflavors #summersalad #coldnoodlebowl #mealprepideas #healthyasianrecipes #japanesefusion #sobaandchicken #crunchysalad #teriyakibowl #refreshinglunch #easymealideas #highproteinmeal #saladbowlgoals #homemadenoodlesalad #gingergarlicdressing #weekdaydinner #boldflavors #freshandfast Need a cool, satisfying meal? This Teriyaki Chicken & Noodle Salad is bursting with flavor and crunch — and it’s so easy to make!
    Like
    Love
    Wow
    3
    · 0 Comments ·0 Shares ·48K Views
  • Vietnamese Rice Noodle Salad

    Refreshing Vietnamese Rice Noodle Salad with Herbs, Veggies & Nuoc Cham Dressing

    Ingredients:

    For the Salad:

    6 oz (170g) rice vermicelli noodles

    1 cup shredded lettuce or napa cabbage

    1 medium carrot, julienned

    1/2 cucumber, thinly sliced

    1/2 cup bean sprouts

    1/4 cup fresh mint leaves

    1/4 cup fresh cilantro leaves

    1/4 cup chopped roasted peanuts (optional)

    For the Nuoc Cham Dressing:

    3 tablespoons fish sauce

    2 tablespoons fresh lime juice

    1 tablespoon rice vinegar

    1 tablespoon sugar

    1 garlic clove, minced

    1 red chili, thinly sliced (optional)

    2 tablespoons water

    Directions:

    Cook rice noodles according to package instructions. Rinse under cold water and drain well.

    In a large bowl, combine noodles, lettuce, carrots, cucumber, bean sprouts, mint, and cilantro.

    In a small bowl, whisk together all Nuoc Cham dressing ingredients until sugar dissolves.

    Pour dressing over the salad and toss gently to combine.

    Top with chopped peanuts and extra herbs if desired. Serve immediately or chilled.

    Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
    Kcal: 270 kcal | Servings: 2–3 servings

    #vietnamesesalad #noodlebowl #nuoccham #vietnamesecuisine #ricevermicelli #freshherbsalad #healthyvietnamese #asianflavors #summernoodlesalad #lightandfresh #herbycrunch #glutenfreeasian #saladbowlideas #easyasianrecipes #ricebasedsalad #freshmealideas #cleaneatingvietnamese #veggienoodlebowl #vietnamesefoodlove #saladwithzing

    This Vietnamese Rice Noodle Salad is the ultimate refreshing meal — crisp, tangy, herby, and totally addictive!
    Vietnamese Rice Noodle Salad Refreshing Vietnamese Rice Noodle Salad with Herbs, Veggies & Nuoc Cham Dressing Ingredients: For the Salad: 6 oz (170g) rice vermicelli noodles 1 cup shredded lettuce or napa cabbage 1 medium carrot, julienned 1/2 cucumber, thinly sliced 1/2 cup bean sprouts 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/4 cup chopped roasted peanuts (optional) For the Nuoc Cham Dressing: 3 tablespoons fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice vinegar 1 tablespoon sugar 1 garlic clove, minced 1 red chili, thinly sliced (optional) 2 tablespoons water Directions: Cook rice noodles according to package instructions. Rinse under cold water and drain well. In a large bowl, combine noodles, lettuce, carrots, cucumber, bean sprouts, mint, and cilantro. In a small bowl, whisk together all Nuoc Cham dressing ingredients until sugar dissolves. Pour dressing over the salad and toss gently to combine. Top with chopped peanuts and extra herbs if desired. Serve immediately or chilled. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 270 kcal | Servings: 2–3 servings #vietnamesesalad #noodlebowl #nuoccham #vietnamesecuisine #ricevermicelli #freshherbsalad #healthyvietnamese #asianflavors #summernoodlesalad #lightandfresh #herbycrunch #glutenfreeasian #saladbowlideas #easyasianrecipes #ricebasedsalad #freshmealideas #cleaneatingvietnamese #veggienoodlebowl #vietnamesefoodlove #saladwithzing This Vietnamese Rice Noodle Salad is the ultimate refreshing meal — crisp, tangy, herby, and totally addictive!
    Like
    Love
    Wow
    3
    · 0 Comments ·0 Shares ·48K Views
  • Teriyaki Chicken Pasta

    Savory Teriyaki Chicken Stir-Fry Pasta with Veggies

    Ingredients:

    8 oz spaghetti or linguine

    2 tablespoons vegetable oil

    2 boneless skinless chicken breasts, thinly sliced

    Salt and pepper, to taste

    1 cup broccoli florets

    1 red bell pepper, thinly sliced

    1/2 cup snap peas

    2 cloves garlic, minced

    1/2 teaspoon grated ginger

    For the Teriyaki Sauce:

    1/3 cup soy sauce

    2 tablespoons honey or brown sugar

    1 tablespoon rice vinegar

    1 tablespoon sesame oil

    1 tablespoon cornstarch

    1/2 cup water

    Optional Garnish:

    Sesame seeds

    Sliced green onions

    Directions:

    Cook pasta according to package instructions until al dente. Drain and set aside.

    In a small bowl, whisk together all teriyaki sauce ingredients. Set aside.

    Heat oil in a large skillet or wok over medium-high heat.

    Season chicken with salt and pepper. Add to skillet and cook 5–6 minutes until browned and cooked through. Remove and set aside.

    In the same skillet, sauté garlic and ginger for 30 seconds. Add broccoli, bell pepper, and snap peas. Stir-fry for 3–4 minutes until tender-crisp.

    Return the chicken to the skillet and pour in the teriyaki sauce. Stir and let simmer for 2–3 minutes until sauce thickens.

    Add cooked pasta to the skillet and toss to coat everything evenly.

    Serve hot, garnished with sesame seeds and green onions if desired.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
    Kcal: 430 kcal per serving | Servings: 4 servings

    #teriyakichicken #pasta #teriyakipasta #chickenrecipes #asianinspired #noodlebowls #stirfrydinner #quickdinners #weeknightmeals #easyrecipes #homemadeteriyaki #flavorfuldinner #teriyakichickenpasta #fusionflavors #comfortfood #pastaideas #noodlelove #savorypasta #chickendinner #asiandinner

    Teriyaki meets pasta in this flavor-packed dish! Perfect for when you're craving Asian fusion and need dinner ready in 30. So good!
    Teriyaki Chicken Pasta Savory Teriyaki Chicken Stir-Fry Pasta with Veggies Ingredients: 8 oz spaghetti or linguine 2 tablespoons vegetable oil 2 boneless skinless chicken breasts, thinly sliced Salt and pepper, to taste 1 cup broccoli florets 1 red bell pepper, thinly sliced 1/2 cup snap peas 2 cloves garlic, minced 1/2 teaspoon grated ginger For the Teriyaki Sauce: 1/3 cup soy sauce 2 tablespoons honey or brown sugar 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon cornstarch 1/2 cup water Optional Garnish: Sesame seeds Sliced green onions Directions: Cook pasta according to package instructions until al dente. Drain and set aside. In a small bowl, whisk together all teriyaki sauce ingredients. Set aside. Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook 5–6 minutes until browned and cooked through. Remove and set aside. In the same skillet, sauté garlic and ginger for 30 seconds. Add broccoli, bell pepper, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Return the chicken to the skillet and pour in the teriyaki sauce. Stir and let simmer for 2–3 minutes until sauce thickens. Add cooked pasta to the skillet and toss to coat everything evenly. Serve hot, garnished with sesame seeds and green onions if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 430 kcal per serving | Servings: 4 servings #teriyakichicken #pasta #teriyakipasta #chickenrecipes #asianinspired #noodlebowls #stirfrydinner #quickdinners #weeknightmeals #easyrecipes #homemadeteriyaki #flavorfuldinner #teriyakichickenpasta #fusionflavors #comfortfood #pastaideas #noodlelove #savorypasta #chickendinner #asiandinner Teriyaki meets pasta in this flavor-packed dish! Perfect for when you're craving Asian fusion and need dinner ready in 30. So good!
    Like
    Love
    Wow
    3
    · 0 Comments ·0 Shares ·36K Views
  • Chicken and Sesame Noodles

    Sesame-Soy Chicken Noodles with Scallions and Crunch

    Ingredients:

    8 oz spaghetti or soba noodles

    2 cups cooked chicken breast, shredded or sliced

    2 tablespoons sesame oil

    2 tablespoons soy sauce

    1 tablespoon rice vinegar

    1 tablespoon honey or maple syrup

    1 tablespoon creamy peanut butter (optional for richness)

    1 clove garlic, minced

    1 teaspoon grated ginger

    1/2 teaspoon crushed red pepper flakes (optional)

    2 scallions, thinly sliced

    1/4 cup chopped cilantro

    2 tablespoons toasted sesame seeds

    1/2 cup shredded carrots (optional for crunch)

    1/4 cup chopped roasted peanuts (optional for garnish)

    Directions:

    Cook noodles according to package instructions. Drain and rinse with cold water to stop cooking.

    In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, garlic, ginger, and red pepper flakes.

    In a large mixing bowl, combine noodles, shredded chicken, scallions, carrots, and cilantro.

    Pour the dressing over the noodle mixture and toss to coat evenly.

    Sprinkle with sesame seeds and roasted peanuts before serving.

    Serve chilled or at room temperature.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
    Kcal: 460 kcal per serving | Servings: 4 servings

    #sesamenoodles #chickendinner #asiannoodlebowl #easynoodlerecipe #coldnoodlesalad #sesamesoychicken #quicklunch #mealpreplunch #chickennoodles #weeknightdinner #noodlesalad #asianfusionflavors #quickasianrecipe #peanutnoodles #healthydinnerideas #lunchideas #chickenrecipes #noodleideas #flavorfulchicken #sesameeverything

    Cold, crisp, and bursting with flavor! These Chicken and Sesame Noodles are perfect for summer lunches or quick weeknight dinners.
    Chicken and Sesame Noodles Sesame-Soy Chicken Noodles with Scallions and Crunch Ingredients: 8 oz spaghetti or soba noodles 2 cups cooked chicken breast, shredded or sliced 2 tablespoons sesame oil 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 tablespoon creamy peanut butter (optional for richness) 1 clove garlic, minced 1 teaspoon grated ginger 1/2 teaspoon crushed red pepper flakes (optional) 2 scallions, thinly sliced 1/4 cup chopped cilantro 2 tablespoons toasted sesame seeds 1/2 cup shredded carrots (optional for crunch) 1/4 cup chopped roasted peanuts (optional for garnish) Directions: Cook noodles according to package instructions. Drain and rinse with cold water to stop cooking. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, garlic, ginger, and red pepper flakes. In a large mixing bowl, combine noodles, shredded chicken, scallions, carrots, and cilantro. Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle with sesame seeds and roasted peanuts before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 460 kcal per serving | Servings: 4 servings #sesamenoodles #chickendinner #asiannoodlebowl #easynoodlerecipe #coldnoodlesalad #sesamesoychicken #quicklunch #mealpreplunch #chickennoodles #weeknightdinner #noodlesalad #asianfusionflavors #quickasianrecipe #peanutnoodles #healthydinnerideas #lunchideas #chickenrecipes #noodleideas #flavorfulchicken #sesameeverything Cold, crisp, and bursting with flavor! These Chicken and Sesame Noodles are perfect for summer lunches or quick weeknight dinners.
    Like
    1
    · 0 Comments ·0 Shares ·34K Views
  • Szechuan Chicken Noodles

    Spicy Szechuan Chicken Stir-Fry Noodles

    Ingredients:

    8 oz (225g) egg noodles or lo mein noodles

    1 lb (450g) boneless chicken breast or thighs, thinly sliced

    2 tablespoons vegetable oil

    2 cloves garlic, minced

    1 tablespoon ginger, minced

    1 red bell pepper, thinly sliced

    1 cup shredded carrots

    1/2 cup green onions, chopped

    1 tablespoon sesame seeds (optional, for garnish)

    For the Szechuan Sauce:

    3 tablespoons soy sauce

    1 tablespoon hoisin sauce

    1 tablespoon rice vinegar

    1 tablespoon Szechuan chili paste (adjust to taste)

    1 tablespoon brown sugar

    1 teaspoon sesame oil

    1/4 teaspoon ground white pepper

    Directions:

    Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.

    In a bowl, whisk together all the sauce ingredients until smooth.

    Heat vegetable oil in a large wok or skillet over medium-high heat.

    Add the chicken and stir-fry for 5–6 minutes until golden and cooked through. Remove from pan and set aside.

    In the same pan, add garlic and ginger, stir-fry for 30 seconds.

    Add bell pepper, carrots, and green onions. Stir-fry for 3–4 minutes until just tender.

    Return the chicken to the pan along with the cooked noodles. Pour the Szechuan sauce over the top.

    Toss everything together over high heat until evenly coated and heated through, about 2–3 minutes.

    Garnish with sesame seeds and extra green onions if desired. Serve hot.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 520 kcal | Servings: 4 servings

    #szechuanchicken #spicynoodles #chickennoodles #asiannoodles #szechuanstyle #noodlebowls #stirfrychicken #easyasiandinner #quickweeknightmeals #spicyrecipes #homemadestirfry #comfortfood #asianfusion #hotandspicy #noodlelove #chillipaste #takeoutathome #weeknightdinners #noodlerecipes #homemadenoodles

    Craving something spicy and satisfying? These Szechuan Chicken Noodles are packed with heat, flavor, and loads of veggies!
    Szechuan Chicken Noodles Spicy Szechuan Chicken Stir-Fry Noodles Ingredients: 8 oz (225g) egg noodles or lo mein noodles 1 lb (450g) boneless chicken breast or thighs, thinly sliced 2 tablespoons vegetable oil 2 cloves garlic, minced 1 tablespoon ginger, minced 1 red bell pepper, thinly sliced 1 cup shredded carrots 1/2 cup green onions, chopped 1 tablespoon sesame seeds (optional, for garnish) For the Szechuan Sauce: 3 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 tablespoon Szechuan chili paste (adjust to taste) 1 tablespoon brown sugar 1 teaspoon sesame oil 1/4 teaspoon ground white pepper Directions: Cook noodles according to package instructions. Drain, rinse with cold water, and set aside. In a bowl, whisk together all the sauce ingredients until smooth. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 5–6 minutes until golden and cooked through. Remove from pan and set aside. In the same pan, add garlic and ginger, stir-fry for 30 seconds. Add bell pepper, carrots, and green onions. Stir-fry for 3–4 minutes until just tender. Return the chicken to the pan along with the cooked noodles. Pour the Szechuan sauce over the top. Toss everything together over high heat until evenly coated and heated through, about 2–3 minutes. Garnish with sesame seeds and extra green onions if desired. Serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #szechuanchicken #spicynoodles #chickennoodles #asiannoodles #szechuanstyle #noodlebowls #stirfrychicken #easyasiandinner #quickweeknightmeals #spicyrecipes #homemadestirfry #comfortfood #asianfusion #hotandspicy #noodlelove #chillipaste #takeoutathome #weeknightdinners #noodlerecipes #homemadenoodles Craving something spicy and satisfying? These Szechuan Chicken Noodles are packed with heat, flavor, and loads of veggies!
    0 Comments ·0 Shares ·27K Views
More Results