Homemade noodle salad how to#

Mix sour cream, chicken soup, mushroom soup in a mixing bowl, and set the cream-soup mix aside.

Next, dice the filets into small pieces and place them in a baking dish.

Now, add noodles in the same water (add more water if needed) and cook until they turn soft.

Once the filets turn tender, reduce the flame, remove the filets from the water, and set them aside to cool.

Put the chicken breast filets in a pan, cover them with water, and poach for 15 minutes on medium heat.

I love these bowls because they are super affordable and the quality is excellent.It is a great recipe for an early noodle dinner that children can enjoy with a side of fresh green salad and bread.

Pyrex Glass Mixing Bowl Set (3-Piece) – This set is perfect for mixing up and serving salads.

This one works for both lemons and limes and will squeeze out every last drop of juice like a pro.

Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must.

It adds so much body and richness to Thai dishes.

Thai Kitchen Coconut Milk – I love the taste and consistency of this brand.

Here are a few items that I love using whenever I make this recipe: Looking for more salad inspiration? Here are some of my favorites on the blog:įor this Cold Thai Noodle Salad recipe, I recommend: Other fresh herbs, such as basil, mint or parsley may be substituted for cilantro.

If you are vegetarian or vegan, use soy sauce instead of the fish sauce.

Then you can cut them with scissors or break them up with your fingers, to make the salad easier to toss.

Once the noodles are done cooking, rinse them immediately with cold water to stop the cooking process.

Be careful not to let the rice noodles cook longer than a few minutes, because they will get mushy if they overcook.

Here are a few tips that will ensure this recipe comes out perfect every single time: In addition, the delicate cut of the cabbage makes it an excellent choice for soaking up the flavor of the dressing. It is sold at most supermarkets and is high in fiber and vitamin C. If you’re a fan of fresh salads that can be tossed together in a flash, you should always keep your fridge stocked with ready-to-eat coleslaw mix.

This recipe is made using prepared coleslaw mix, which cuts down on prep time. Why You Should Always Keep Coleslaw Mix on Hand If you don’t have any on hand, any other kind of nuts can be used instead.ĭon’t miss out! Click here to get exclusive discounts on my favorite healthy products and resources! Peanuts: I also like to sprinkle some chopped peanuts on top, because they add a bit of crunch.Chopped fresh cilantro: This gives a huge burst of freshness and also add a nice bright pop of color.Lime juice: A good squeeze of citrus balances and brightens all the flavors in the dressing.Sesame Oil: A splash of this toasted Asian finishing oil adds a ton of flavor to the coconut-lime dressing.Brown sugar: A tiny bit of sweetness is used to balance out all the other flavors in this recipe.If you really don’t want to use it though, you can use soy sauce or tamari instead. If you’ve never cooked with it before, it does have a slightly pungent aroma, but the smell disappears once it is in the dressing. Fish sauce: A little splash adds savory umami flavor to the dish.Always use freshly grated ginger for the best flavor. Ginger: This is a must in Thai cooking.I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer. Coconut milk: It serves as the creamy base for the salad dressing.Coleslaw Mix: Using prepared coleslaw mix cuts down the amount of prep time in this recipe and gives the salad a good amount of crunch.I love them because they are naturally gluten-free and only take a few minutes to cook. Rice Noodles: I use thin rice noodles when making this salad recipe.To make Cold Thai Noodle Salad, you will need: This Thai salad is also an ideal recipe for unexpected guests, because you can throw this salad together at a moment’s notice! Cold Thai Noodle Salad Ingredientsīefore we get to the recipe, let’s discuss ingredients. It makes a perfect meal for warm weather, so it is a great dish for spring and summer potlucks and gatherings. This quick cold noodle salad is made with tender rice noodles, crunchy shredded cabbage and carrots, roasted peanuts and fresh cilantro, tossed in a creamy coconut milk-based dressing.

Homemade noodle salad how to#

It is naturally gluten-free, vegan-adaptable, and ready to eat in just 10 minutes! Learn how to make homemade Thai noodle salad with this fast and simple recipe. It is light, refreshing, and infused with fragrant Thai flavors. This Cold Thai Noodle Salad with Coconut Lime Dressing recipe is both creamy and crunchy.