
Ingredients:
- 2 bundles vermicelli noodles (about 2 cups cooked)
- 2 Tbs. extra virgin olive oil
- 2 chicken breasts, thinly sliced
- 1 large carrot, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 cup fresh bean sprouts
- 1 cup fresh mint
- 1/4 cup fresh cilantro
- 2 Tbs. fish sauce
- juice from a small lime
- 1 tsp chili garlic paste
- 2 Tbs. brown sugar
- 2/3 cup water
- 1/2 cup peanuts
Method:
- Boil your noodles, drain and run under cool water. Wiggle your fingers in them.
- Heat the oil in a large skillet over medium high. In batches, lightly season with salt and sear the sliced chicken until cooked through and browned on both sides, about 3 minutes per batch. Set aside and cover to keep warm.
- In a small saucepan, combine the water, fish sauce, lime juice, chili paste and brown sugar. Heat to dissolve the sugar. Remove from heat.
- Place the noodles in the center of a large platter. Top with chicken, carrots, cucumber, bean sprouts and mint. Pour the dressing over the dish and toss to combine.
- Serve the salad garnished with peanuts and cilantro leaves!
http://bevcooks.com/2012/09/vietnamese-noodle-salad-with-chicken/
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