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Cool Spicy Noodle Salad

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


1 tbsp canola oil
1 tsp sesame oil
2 tbsp sugar
3 tbsp soy sauce
4 cloves garlic, minced
2 tsp ginger, fresh, finely grated
2 tsp ginger, fresh, finely grated
1 tsp hot red chili pepper flakes
2 tsp hot-garlic chili sauce
1 lime
salt, to taste
1 lb shanghai noodles
1 lb spaghetti
1 red pepper
1 yellow pepper
1 cup carrots, peeled and cut into match stick pieces
3 green onions, thinly sliced
3 cups cooked chicken, cubed
½ cup coriander, fresh, chopped
½ cup basil, fresh, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per 245 g serving Amount
Protein27 g
Fat5 g
Saturated Fat1 g
Carbohydrate34 g
Fibre3 g
Sugar7 g
Cholesterol55 mg
Sodium500 mg
Per 245 g serving % Daily Value
Vitamin A70
Vitamin C170
Vitamin B635
Vitamin B1212