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Vietnamese-style Rice Noodle Salad with Chicken and Peanuts
Ingredients
- 8 ounces dried rice noodles (about 1/4-inch)
- 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
- 1/2 cup fresh lime juice (4-5 small limes)
- 1/4 cup finely chopped fresh cilantro
- 2 Tablespoons fish sauce
- 2 Tablespoons sugar
- 1 Tablespoon minced ginger
- 3 large cloves garlic, minced
- 1 small jalapeno pepper, minced
- Sea salt and freshly ground pepper
- 8 cups thinly sliced Napa cabbage (from 1/2 large head)
- 1 cup shredded carrots
- 1 large cucumber, peeled if desired, cut into 1/2-inch dice
- 5 medium radishes, thinly sliced
- 1 cup fresh mint leaves
- 1/2 cup salted peanuts, coarsely chopped
Instructions
- In a small bowl, combine the lime juice, cilantro, fish sauce, ginger, garlic, and jalapeno. Let this sit for at least 10 minutes.
- Sauté chicken breast in non-stick skillet with 2 teaspoons olive oil. Season with salt and pepper. When cooked (opaque throughout), remove from heat. Set aside.
- Bring a large pot of water to a boil. Add rice noodles and stir immediately. Cook util the noodles are just tender (check in 4 minutes, cook no longer than 6 minutes total). Drain, rinse with cold water until noodles are cool. Drain well.
- In a large bowl, combine the noodles, chicken, cabbage, carrots, cucumber, radishes, and mint leaves. Toss thoroughly with dressing. Serve on individual plates garnished with peanuts. Enjoy!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/