Five-Spice Chicken Noodle Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Ingredients:
2 tablespoons soy sauce |
2 tablespoons vegetable oil |
2 teaspoons chinese five-spice powder |
1 teaspoon sugar |
4 boned, skinned chicken breast halves |
1 package (6 oz.) rice vermicelli |
1 cup coarsely shredded carrots |
1/2 cup cilantro |
1/2 cup fresh mint leaves |
1/4 cup crushed peanuts |
chile lime dressing |
Directions:
1. Heat grill to medium (350° to 450°).
2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
3. Heat a large pot of water to boiling.
4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.
7. Note: Nutritional analysis is per serving.
|
|