Asian Chicken Noodle Salad - Aldi's Budget Grocery Version

Written by Caitlin Johnson

This recipe is a keeper, especially in the summer. You can even prep the noodles and chicken on your grocery day, so this meal can come together even more quickly when you are tired after a long day. 

At a Glance: 

Prep time: 20 min  |  Cook time: 25 min

Servings: 6


Ingredients

  • 3 servings of whole wheat spaghetti pasta (8 oz dry)
  • Water (for boiling pasta)
  • 2 pounds chicken thighs
  • 1tablespoons olive oil (for cooking chicken)
  • Salt and pepper to taste
  • 1 head of cabbage (any color)
  • 2 small cucumbers
  • 2 carrots
  • 1 bell pepper
  • Fresh cilantro
  • 1 onion
  • Peanuts (for garnish)

Dressing

  • 1 Tbsp Brown Sugar
  • 1/8 cup coconut aminos(or soy sauce)
  • 1/8 cup sesame oil
  • 1/8 cup olive oil
  • 1/4 cup rice vinegar
  • 1 Tbsp Sriracha (if you enjoy spice)


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Instructions

  1. Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat spaghetti. Cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process(until the noodles feel cool to the touch). Set aside.
  2. Season the chicken thighs with salt and pepper.
  3. Place chicken thighs onto a baking sheet with 1 tbsp olive oil to prevent sticking. Transfer to preheated oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  4. Remove from the oven and let rest for a few minutes. Then, slice the chicken into thin strips.
  5. While the chicken is cooking, thinly slice the cabbage, cucumbers, bell pepper, and onion. Julienne or shred the carrots.
  6. In a small bowl, whisk together the soy sauce, sesame oil, olive oil, rice vinegar, and sriracha until well combined.
  7. In a large mixing bowl, combine the cooked and cooled spaghetti, sliced cabbage, cucumbers, carrots, bell pepper, and onion.
  8. Add the sliced chicken on top.
  9. Pour the dressing over the salad and toss everything together until evenly coated.
  10. Garnish with chopped cilantro and sprinkle peanuts on top. Serve in bowls and ENJOY!

Nutrition Facts (per serving)

550 Calories

35 g Protein

41 g Carbs

10 g Fiber

31 g Net Carbs

29 g Fat

Additional Notes

Variations: If you do not have coconut aminos you can use tamari or soy sauce instead.

Printable PDF below.