Spicy Sweet Noodle Salad
This spicy sweet noodle salad will become one of your favorite recipes from leftovers. It uses leftover pasta and cooked chicken.
I don’t know about you but I always seem to have leftover chicken and leftover pasta in the fridge. It’s easy enough to turn the two of them plus some tomato sauce and cheese into a baked pasta for a weeknight dinner. But honestly, that idea makes me bored. So bored.
I’m not going to waste leftovers though since we all know that they can turn into the quickest and easiest meals ever.
So instead of baked pasta I try to think of something different. Something spicy. Something fresh. Something to get me and my family excited and to distract us from the fact that we’re eating boring leftovers. This is what I’ve come up with: It’s a crisp salad of spinach, mango and red peppers tossed with the leftover noodles and chicken. Then there’s a spicily sweet Sriracha dressing that I serve at the table both because it looks pretty in a glass bottle and because this way everyone can decide how much, if any, spice they’d like.
Oh, and if you’re wondering how to get the mango pieces to be nice little squares like the ones here, check out my mango-cutting video. It’s way easier (and more fun!) than you ever imagined.
Another great noodle salad recipe is my caprese pasta salad.
Now here’s the recipe for spicy sweet noodle salad.
If you’ve never used Sriracha or Sesame Oil before, you’re in for a treat! Both flavors are unique and wonderful and can easily transform a dish. They’re also easy to find at your local grocery store. Have a peek near the soy sauce. You’ll be very happy that you did.
- the juice of 1 lime (about 2 and ½ Tablespoons)
- 2 tbsps honey
- 1 tbsp sriracha (Thai hot sauce)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 4 cups spinach leaves
- 4 cups cooked spaghetti
- 1 mango, cubed
- 1 red bell pepper, sliced
- 2 cups cooked chicken, diced
- Measure the first five ingredients into a jar or container with a tight-fitting lid. Shake until combined.
- Pile 1 cup of spinach onto each of four dinner plates. Top each pile of spinach with ¼ of each of the following: the spaghetti, mango, red bell pepper and chicken.
- Serve the dressing alongside the salad so that people can put as much or as little as they’d like.
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