Vietanamese Chicken and Rice Noodle Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This makes a lovely summer dinner. I got this recipe from our local paper Ingredients:
3 1/2 ounces wide rice noodles |
12 ounces chicken, cooked and shredded |
2 cups cucumbers, diced |
2 cups carrots, shrededed |
1 cup green bell pepper, julienne |
1/4 cup fresh cilantro, finely chopped |
1/3 cup fish sauce or 1/3 cup soy sauce |
1/4 cup rice wine vinegar |
2 tablespoons lime juice |
1 -2 tablespoon curry paste |
2 teaspoons sugar |
1 teaspoon garlic, minced |
1 teaspoon sesame oil |
1/2 cup peanuts, chopped (optional) |
Directions:
1. In a large pot of boiling water, cook noodles for 5 - 8 minutes or until tender; drain. Rinse under cold water; drain.
2. Transfer to a large bowl. Add chicken, cucumbers, carrots, peppers and cilantro.
3. Dressing: In a small bowl, blend together fish sauce, vinegar, lime juice, curry paste, sugar, garlic and sesame oil.
4. Add dressing to noodle mixture, toss to combine. Sprinkle with peanuts of using.
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