Five-Spice Chicken Noodle Salad

Dairy Free
Health score
24%
Five-Spice Chicken Noodle Salad
45 min.
4
431kcal

Suggestions


Welcome to a delightful culinary adventure with our Five-Spice Chicken Noodle Salad! This vibrant dish is not only a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Perfectly suited for a light lunch, a satisfying main course, or a refreshing side dish, this salad is a versatile addition to any meal.

Imagine tender, grilled chicken infused with the aromatic essence of Chinese five-spice powder, paired with the crunch of coarsely shredded carrots and the fresh brightness of cilantro and mint leaves. Each bite is a harmonious blend of textures and tastes, enhanced by the delightful crunch of crushed peanuts that add a nutty richness to the dish.

What makes this recipe even more appealing is its dairy-free nature, making it suitable for a variety of dietary preferences. With a preparation time of just 45 minutes, you can whip up this delicious salad in no time, making it an ideal choice for busy weeknights or casual gatherings with friends and family.

Served with a zesty Chile Lime Dressing, this Five-Spice Chicken Noodle Salad is sure to impress and satisfy. So, gather your ingredients and get ready to enjoy a dish that is as nutritious as it is delicious!

Ingredients

  • teaspoons five spice powder chinese
  • cup carrots shredded
  • 0.5 cup cilantro leaves 
  • 0.5 cup mint leaves fresh
  • servings lime 
  • 0.3 cup peanuts crushed
  • oz vermicelli 
  • tablespoons soya sauce 
  • teaspoon sugar 
  • tablespoons vegetable oil 
  •  chicken breast halves 

Equipment

  • bowl
  • paper towels
  • pot
  • grill
  • tongs
  • cutting board

Directions

  1. Heat grill to medium (350 to 450).
  2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
  3. Heat a large pot of water to boiling.
  4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes.
  5. Transfer to a cutting board and let rest 5 minutes.
  6. Add vermicelli to pot of water and turn off heat.
  7. Let stand until soft, 5 to 10 minutes; drain.
  8. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts.
  9. Serve with dressing.

Nutrition Facts

Calories431kcal
Protein27.67%
Fat31.35%
Carbs40.98%

Properties

Glycemic Index
68.29
Glycemic Load
22.21
Inflammation Score
-10
Nutrition Score
23.619565569836%

Flavonoids

Eriodictyol
1.74mg
Hesperetin
3.58mg
Naringenin
0.24mg
Apigenin
0.3mg
Luteolin
0.75mg
Kaempferol
0.08mg
Myricetin
0.01mg
Quercetin
1.15mg

Nutrients percent of daily need

Calories:431.34kcal
21.57%
Fat:14.98g
23.04%
Saturated Fat:2.48g
15.49%
Carbohydrates:44.05g
14.68%
Net Carbohydrates:40.54g
14.74%
Sugar:2.8g
3.12%
Cholesterol:72.32mg
24.11%
Sodium:738.44mg
32.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.74g
59.47%
Vitamin A:5763.45IU
115.27%
Vitamin B3:14.2mg
70.98%
Selenium:43.49µg
62.13%
Vitamin B6:0.97mg
48.65%
Phosphorus:375.79mg
37.58%
Manganese:0.68mg
34.08%
Vitamin K:23.2µg
22.09%
Potassium:698.63mg
19.96%
Vitamin B5:1.98mg
19.76%
Magnesium:67.92mg
16.98%
Fiber:3.51g
14.04%
Iron:2.49mg
13.82%
Vitamin B1:0.19mg
12.56%
Vitamin B2:0.19mg
11.2%
Folate:43.81µg
10.95%
Copper:0.22mg
10.91%
Zinc:1.47mg
9.77%
Vitamin C:8.03mg
9.73%
Vitamin E:1.05mg
6.98%
Calcium:65.59mg
6.56%
Vitamin B12:0.23µg
3.77%
Source:My Recipes