This make-ahead rice noodle recipe, packed with chicken and asparagus, can be made in 20 minutes. It’s one of my family’s favorite meals any time of the year! Switch up the vegetables and meat to suit your taste buds.
I came into the kitchen the other day and found the backside of a 10-year old pointed at me from inside our pantry. His head was barely visible as he rummaged, grunting and sighing, clearly looking for something specific.
“What are you up to, T?” I asked.
“I can’t find the rice noodles! I wanted to make lunch for everyone.”
Well, that was music to my ears. And I could even overlook the fact that half of the pantry ingredients were on the floor or toppled over on the shelves. I wish I could say that T was planning to put everything back in its rightful place, but that would be a downright lie. But what that boy lacks in tidiness (which I might as well admit he gets from me…it’s only a matter of time before my mum leaves a comment here, outing me on my lifelong messiness), he makes up for in creativity and thoughtfulness.
We were out of rice noodles that day, which was rather unfortunate because I was dying to see what he would have come up with. Knowing him, it would have involved shrimp (a seafood lover, through and through) and red bell peppers, the latter simply because he loves chopping them.
A few nights before, I made this chicken, asparagus and carrot version, and while T loved the dish as a whole, he could have done without the asparagus. Not a fan. But asparagus is popping up everywhere and I couldn’t resist using it in this noodle dish.
The beauty of rice noodle salads, besides coming together in 20 minutes or less, is that they can be made ahead of time and are incredibly versatile. Don’t have asparagus or chicken? No problem. Substitute them with shrimp, beef or tofu, and veggies such as broccoli or spinach. It’s a clear-out-the-fridge kind of dish. The best kind, really.
Rice noodles can be found in most grocery stores (these are my favorite), as can the sauce ingredients (chili garlic sauce, agave nectar, rice vinegar and low-sodium soy sauce (use tamari for a gluten-free version). For the chicken, feel free to use any kind of leftover chicken that you have in your fridge or the breast meat from a rotisserie chicken. Whenever I pull out chicken for a recipe, I typically poach a couple of extra chicken breasts so that I can have the meat on hand for easy meals like this one.
This one’s for you, T. Well, minus the asparagus.
Other healthy asparagus recipes:
Cookin’ Canuck’s Roasted Asparagus with Dijon Vinaigrette Dressing
Cookin’ Canuck’s Asparagus Hummus
Simply Recipes’ Asparagus with Lime & Mint
Gimme Some Oven’s Chicken & Asparagus Stir-Fry
Just a Taste’s Asparagus & Egg Tart with Goat Cheese
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
- 8 oz. rice noodles (I used brown rice noodles)
- 1 lb. asparagus, trimmed & cut into 1-inch pieces
- 2 cooked, skinless chicken breasts, shredded
- 1 red bell pepper, seeded & thinly sliced
- 2 carrots, cut into matchsticks
- 2 green onion, thinly sliced
- Cook the rice noodles according to package directions. Add the asparagus in the last minute of cooking. Drain and rinse well with cold water. Transfer to a serving bowl.
- Add the chicken, red bell pepper, carrots and green onions to the noodles and asparagus.
- Add the sauce and toss to coat. Serve.
- In a medium bowl, whisk together the soy sauce, rice vinegar, water, ginger, agave nectar and chili garlic sauce.
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