Cool Spicy Noodle Salad

Prep Time: 15 min
Cook Time: 10 min
Serves: 6

This trendy Asian salad is easier to make than a mayonnaise laced macaroni one and simple enough for cooking ahead for a cottage weekend. With tender chicken added, it deserves a starring role at any summer lunch or potluck. You can always fast forward prep time by picking up a rotisserie chicken and remember the flavour of the salad is better if made a day ahead (Don’t forget to pack any leftovers for lunch the next day).


1 tbsp (15 mL) canola oil
1 tsp (5 mL) sesame oil
2 tbsp (30 mL) sugar
3 tbsp (45 mL) soy sauce
4 cloves garlic, minced
2 tsp (10 mL) ginger, fresh, finely grated
2 tsp (10 mL) ginger, fresh, finely grated
1 tsp (5 mL) hot red chili pepper flakes
2 tsp (10 mL) hot-garlic chili sauce
1 lime
salt, to taste
1 lb (0.5 kg) shanghai noodles
1 lb (0.5 kg) spaghetti
1 red pepper
1 yellow pepper
1 cup (250 mL) carrots, peeled and cut into match stick pieces
3 green onions, thinly sliced
3 cups (750 mL) cooked chicken, cubed
1/2 cup (125 mL) coriander, fresh, chopped
1/2 cup (125 mL) basil, fresh, chopped


1 Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.
2 Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.