Chicken--Cellophane Noodle Salad With Peanut Dressing |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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I love stuff like this in the summer. You can use leftover chicken of any kind in this salad. My favorite is grilled. Ingredients:
3 chicken breasts, grilled and shredded |
1 cup carrot, cut into matchsticks |
4 ounces uncooked bean threads |
1 cup shredded bok choy |
1 cup bean sprouts |
1/2 cup green onion, sliced thin |
1/2 cup snow peas, cut in half |
1/2 cup red pepper, sliced thin |
2 tablespoons cilantro, chopped |
3 tablespoons peanuts, chopped |
6 butter lettuce leaves |
1/4 cup water |
1/4 cup soy sauce |
2 tablespoons chunky peanut butter |
2 tablespoons brown sugar, packed |
2 tablespoons rice vinegar |
1 tablespoon ginger, grated |
1 tablespoon canola oil |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon five-spice powder |
2 large garlic cloves, minced |
Directions:
1. To prepare salad dressing, combine water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and minced garlic in a medium bowl-whisk well to combine.
2. Set aside.
3. In a large saucepan bring 3 cups water to a boil over high heat.
4. Add the carrot sticks and cellophane (bean thread) noodles.
5. Cook for 1 minute, drain.
6. Place noodle mixture in a large mixing bowl.
7. Add the chicken, bok choy, bean sprouts, green onions, snow peas, red pepper slices and cilantro.
8. Toss well.
9. Place one lettuce leaf on each plate.
10. Top with 1 cup of noodle/chicken mixture.
11. Sprinkle evenly with chopped peanuts and serve.
12. Serves 6.
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