From Sandi's Recipe File - Asian Chicken Noodle Salad

Presents

"Asian Chicken Noodle Salad"

Recipe Source:
April 2000 Issue of
Homemaker's Magazine

Serving Size: Makes 4 to 6 servings

Amount Ingredient

4 ounces rice vermicelli or other thin pasta such as capellini or spaghettini

2 cups cooked chicken breast cut into thin strips

1 cup seedless cucumber cut into thin strips

1 cup fresh bean sprouts

1 cup shredded cabbage

1/2 cup shredded carrots

2 green onions, chopped

2 tablespoons chopped fresh coriander or parsley

2 tablespoons coarsely chopped peanuts

Dressing:

2 tablespoons rice vinegar

2 tablespoons fish sauce or light coloured soy sauce

1 tablespoon lemon juice

1 tablespoon sesame oil

1 clove garlic, minced

1 teaspoon minced fresh ginger

1 teaspoon granulated sugar

Dash hot pepper sauce or Asian chile sauce

Preparation Instructions:

In large pot of boiling water, cook rice vermicelli for 2 to 3 minutes or just until tender; if using other noodles, cook a few minutes longer or just until tender. Drain in colander and rinse under cold running water; drain well.
In large bowl, combine noodles, chicken, cucumber, bean sprouts, cabbage, carrots, onions and coriander.
Dressing: Whisk together all ingredients. Pour over salad and toss thoroughly.
Cover and chill for about 2 ours to blend flavours. (Can be refrigerated up to 8 hours.) Sprinkle peanuts over top. Makes 4 to 6 servings.
Per serving: 330 calories; 28 g protein; 8 g fat; 35 g carbohydrates; 1.6 g fibre.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore