Chicken and Glass Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish. Ingredients:
1 (3.75-ounce) package uncooked bean threads (cellophane noodles) |
2 tablespoons rice vinegar |
2 tablespoons fresh lime juice |
1 1/2 tablespoons fish sauce |
1 teaspoon sugar |
2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic |
2 cups shredded skinless, boneless rotisserie chicken breast |
1/2 cup matchstick-cut or grated carrot |
1/2 cup red bell pepper strips |
1/3 cup thinly sliced shallots |
2 tablespoons fresh cilantro leaves |
1 tablespoon chopped fresh mint |
1/2 cup chopped unsalted dry-roasted peanuts |
Directions:
1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
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