Chicken, asparagus and udon noodle salad

Prep 15 min
Total 15 min
Serves 4

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2 200-g pkgs
1/4 cup
low-sodium soy sauce
3 tbsp
rice vinegar
1 tbsp
1 tbsp
minced fresh ginger
1 tbsp
brown sugar
3 cups
shredded rotisserie chicken
1 bunch
asparagus, trimmed and thinly sliced diagonally (3 cups)
1 cup
grated carrots, about 1 medium
green onions, thinly sliced


  • COOK noodles in a large pot, following package directions, about 2 min. Drain and rinse well under cold running water. Pat dry with kitchen towel.
  • WHISK soy, vinegar, sesame oil, ginger and sugar in a large bowl.
  • ADD chicken, asparagus, carrot, green onions and noodles to the bowl, tossing to combine.


Kitchen Tip: Keep asparagus bundled with a rubber band around woody ends. Slicing across the bunch will speed up your prep time.


Calories 318, Protein 23 g, Carbohydrates 40 g, Fat 8 g, Fibre 4 g, Sodium 971 mg. Excellent source of vitamin A

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