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Asian Chicken Noodle Salad

October 10, 2009

I couldn’t come up with a more interesting name for this recipe. I wanted to called it Vietnamese Chicken & Noodle Salad, but it doesn’t even have any of the essential ingredients found in Vietnamese cuisine, such as fish sauce, soy sauce, mint and other herbs. Last weekend, I bought some rice noodles at Trader Joe’s. I have to admit, I have never worked with them before. The first time I used them, I think I cooked it for too long or there wasn’t enough water because the noodles stuck to the bottom of my pot. After scraping the bottom of my pot to get every last bit of noodle, I made this healthy version of Pad Thai.

Tonight I decided to infuse the rice noodles with an Asian slaw consisting of shredded napa cabbage, cucumber, bell pepper and carrots. The dressing is similar to the Pad Thai except with more rice vinegar. I boiled some skinless chicken breasts and shredded them into pieces for a protein packed meal. By letting all the flavors soak together in the fridge for a couple hours really enhanced the flavor of this dish. You don’t have to let it sit, but I made this meal during lunchtime so I could have a quick and easy dinner to reheat. This light, refreshing salad of chicken, vegetables and peanuts is great to bring to a company pot luck or group dinner. You can make it beforehand and boil the noodle the day of and leave it in the fridge.

Asian Chicken & Noodle Salad

4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts,
  • 4 ounces wide rice noodles
  • 1/2 cup rice-wine vinegar
  • 1 tablespoon hoisin
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons sugar
  • 3 cups shredded napa cabbage
  • 1 English cucumber, halved, seeded and thinly sliced
  • 1 cup shredded carrot
  • 1 red bell pepper, diced
  • 1/2 cup finely chopped unsalted roasted peanuts

Preparation

  1. Place chicken in a pot and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.
  2. Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.
  3. Whisk vinegar, hoisin, chili garlic sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, bell peppers and peanuts; toss to combine. Serve immediately.

noodlesalad11

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