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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A refreshing main dish salad. Can be made with or without chicken, shrimp, or tofu. Ingredients:
2 tablespoons peanut oil |
1 lb boneless skinless chicken breast (or 1 lb shrimp or tofu) |
4 ounces rice noodles |
2 cups shredded cabbage |
1 cup julienned carrot |
1/2 cucumber, peeled and sliced |
1 red bell pepper, cut into thin strips |
1/4 cup chopped scallions or 1/4 cup green onion |
1/4 cup fresh mint |
1/4 cup fresh basil |
1/4 cup lime juice |
1/4 cup rice vinegar |
3 tablespoons sugar |
4 teaspoons fish sauce |
1/4 teaspoon asian chili paste |
Directions:
1. Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool.
2. Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.
3. Toss cabbage, noodles, vegetables, and chicken in a large bowl.
4. Whisk remaining ingredients together, and drizzle over noodle mixture.
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