Vietnamese Chicken & Noodle Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Eating Well Ingredients:
1 lb boneless skinless chicken breast |
4 ounces wide rice noodles |
1/2 cup rice wine vinegar |
1 tablespoon fish sauce |
2 teaspoons sugar (to taste) |
3 cups napa cabbage, shredded |
1 english cucumber, halved, seeded and thinly sliced |
1 cup carrot, shredded |
1 cup fresh basil, slivered |
1/2 cup unsalted dry roasted peanuts, finely chopped |
Directions:
1. Cook chicken in just enough water to cover and bring to a boil. Cover, reduce heat and simmer chicken is just done. When cool enough to handle shred into bite-size pieces.
2. Bring a large pot of water to boil and cook rice noodles until tender (6 to 8 minutes) Drain and rinse.
3. Combine vinegar, fish sauce and sugar and whisk until sugar dissolves. Add the chicken and rest of the ingredients and toss to combine.
4. Serve immediately.
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