Vietnamese Chicken Noodle Salad
This cool salad features authentic Vietnamese flavors and ingredients.
- Servings: 6
Source: Martha Stewart Living, April 2000
- 2 tablespoons peanut butter
- 3 tablespoons rice-wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons freshly squeezed lime juice, plus 6 lime wedges for garnish
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon peanut oil
- 2 tablespoons finely chopped fresh mint leaves, plus sprigs for garnish
- 2 fourteen-and-a-half-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
- 1 1/2 pounds boneless skinless chicken breasts
- 1 pound rice vermicelli
- 1 cucumber, seeded and cut into 3-inch-long matchsticks
- 1 red pepper, seeded and cut into 3-inch-long matchsticks
- 2 carrots, peeled and cut into 3-inch-long matchsticks
- 1/2 small red onion, peeled and cut as thinly as possible
Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.