Asian Noodle Chicken Salad


I’m still around. This End of School Year business is crazy-crazy. Leaves very little time for anything other than cookie baking, driving to and fro from campus, photos, year-end gifts… Believe-you-me, I barely have time to use the facilities. Three in elementary school will do that to you this time of year.

When my neglected DH made a simple request for a cole slaw without mayo dish, this Asian delight came to mind. It’s from Zov’s Bistro. Who here doesn’t loves their Asian Noodle Chicken Salad? The last time I slipped away for a girls lunch, it seemed to be a best seller in Tustin, California. They were pumping those babies out of the kitchen as fast as they could.

It’s super easy. The recipe just takes some chopping, throwing a multitude of ingredients into a blender, boiling pasta and buying a chicken roaster at the market.

No problemo. Let’s get to work.

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Sliced cabbage, shredded carrot, lettuce, celery, bell peppers, cucumber, green onion, chopped peanuts, cilantro and mint. Use a big kitchen knife not a steak knife, promise it makes things kinda easier.

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In the blender goes;  rice vinegar, fresh lime juice, honey, minced peeled fresh ginger, fish sauce (use Thai Premium, not the cheap stuff – never please) soy sauce, minced garlic, minced shallots, hot chili oil, kosher salt, pepper, toasted sesame oil and canola oil.

VPE 1st Grade SQ Dance2-091-3

Break your angel hair into thirds and boil. BARELY BOIL. Think only 1 1/2 minutes. Al Dente is key here.

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Confession, I did buy a rotisserie chicken to save time. However, Maddox the Beagle decided to pull it off the counter and chow down. How did he manage this? I’ll never know. I ended up grilling a batch of brand new pollo. Damn him, I shake my fists.

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When the angle hair is done, drain and dump into your bowl. Then add your sesame seeds.

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Now it’s time for the rest of the ingredients to join the party. Toss it all and serve.

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DH gave it 5 stars.

5.0 from 2 reviews
Asian Noodle Chicken Salad
Recipe type: Entree
Adapted from Zov's Bistro in Tustin
  • 8 oz angel hair pasta broken in thirds
  • 2 tablespoons extra virgin olive oil
  • ¼ cup sesame seeds
  • ½ Napa cabbage, thinly sliced
  • ½ head romaine lettuce, thinly sliced
  • 3 cups pulled roasted chicken meat from 1 whole rotisserie chicken
  • 2 celery stalks, thinly sliced diagonally about 1 cup
  • 1 red bell pepper seeded and cut into matchstick-sized strips
  • ½ English hothouse cucumber halved, seeded and thinly sliced (about ½ cups)
  • 1 grated carrot
  • 5 green onions chopped
  • 1 cup coarsely chopped cilantro leaves
  • ¾ cup fresh mint leaves torn by hand
  • ⅓ cup roasted peanuts, coarsely chopped
  • 6-8 lime wedges
  • Ginger Vinaigrette
  • ½ cup rice vinegar
  • ¼ cup fresh lime juice
  • ¼ honey
  • ¼ cup minded peeled fresh ginger
  • 3 tbsp. fish sauce (use Thai Premium, not the cheap stuff – never. please)
  • 2 tbsp. soy sauce
  • 1 tbsp. minced garlic
  • 1 tbsp. minced shallots
  • 2 tbsp. hot chili oil
  • ¼ cup toasted sesame oil
  • ½ cup canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  1. Blend the first 9 Ginger Vinaigrette ingredients in a blender. With the blender running gradually add the sesame oil, the canola oil, blending well. Season the vinaigrette to taste with more salt and pepper.
  2. Cook the pasta in a large pot of boiling water for just 1/12 minutes (do not cook any longer) Drain the pasta in a colander, but do not rinse. Toss the pasta in the colander with the olive oil to coat. Set aside to cool.
  3. Stir the sesame seeds in a heavy small sauté pan over medium heat until they are golden, about 5 minutes. Set aside to cool.
  4. Tip: The pasta can be cooked up to 2 days ahead; store in an airtight container and refrigerate. Store the sesame seed in an airtight container at room temperature for up to 2 weeks.
  5. Toss the cooled pasta, toasted sesame seeds, cabbage, lettuce, chicken, celery, bell peppers, cucumber, green onion, cilantro and mint in a large bowl with enough vinaigrette (about 1½ cups) to coat. Mound the salad on 6-8 plates or in a large serving bowl. Sprinkle with the peanuts and serve with lime wedges.



  1. Adding this to my summer dinner list!
    Kristin A. recent posted..Mini funnel cakes for a bridal shower dessert table

  2. Wow wow wow – the pics looks delicious too.

  3. This looks like a great, healthy meal for us (minus the peanuts). Thanks for sharing.
    Mama B @ My Edible Journey recent posted..Peanut allergy and a request

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