 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 12 |
|
A type of cole slaw with chicken and cellophane noodles, pronounced nyome . This makes an excellent side dish or a main dish if served with rice. Ingredients:
8 ounces cellophane noodles (bean thread or glass noodles) |
1 small cabbage, shredded |
5 carrots, shredded |
1 1/2 lbs boneless skinless chicken breasts |
8 ounces peanuts, roasted and chopped |
1 cup fish sauce |
5 tablespoons rice vinegar |
3 tablespoons sugar |
3 fresh hot red chili peppers, minced |
2 tablespoons chopped fresh mint leaves (optional) |
2 tablespoons chopped fresh basil leaves (optional) |
Directions:
1. Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white wine), and poach for 5-8 minutes or until cooked through; remove from heat.
2. Shred chicken and set aside.
3. Soak cellophane noodles for 2 minutes in boiling water; drain.
4. Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
5. Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
6. Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.
|
|