Asian Noodle Salad with Chicken and Cilantro
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Everyday Food, June 2009
- Prep Time 20 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
- 3 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- Coarse salt and ground pepper
- 1/4 cup dark-brown sugar
- 3/4 cup rice vinegar
- 4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
- 1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
- 1 English cucumber, cut into 3-inch sticks
- 2 cups fresh cilantro leaves
Directions
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In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
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Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
thought this is no cook? First step is to heat oil in a pan. Also need to cook the noodles. But it looks good and I am looking forward to trying it.
yummy summer salad. I find that the prep work takes longer than listed but we enjoy the dish so it is worth it.
Something different! I only needed about 1/2 of the sauce and used a little less cucumber. My husband and I really enjoyed this. My 6-year-old said the noodles tasted like hair and wasn't a big fan.
Loved the Asain flavors of this sauce! Not too spicy or strong. Omitted the cucumbers and added peanuts.