Asian Noodles with Chicken and Pineapple
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- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Serves 4
Ingredients
- 6 ounces green beans, trimmed and halved lengthwise (2 cups)
- 1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
- 8 ounces rice noodles
- Coarse salt and ground pepper
- 1 pound boneless, skinless chicken breast halves
- 1/2 cup freshly squeezed lime juice
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
- 1/4 cup fresh mint, chopped
- 1/2 cup peanuts, chopped
Directions
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In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
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Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
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In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.
Cook's Note
Also, this salad can be prepared up to a day ahead of time and refrigerated in a covered container, but the pineapple should be added just before serving.
Variations
Angel-hair pasta can be substituted for the rice noodles in this recipe. To save time, you can use store-bought roasted chicken, and skip step two.
My family Loves this recipe! I dont use the mint or nuts. And I add a few tablespoons of pinapple juice to the sauce. I also add water chestnuts. Yummy
I decided to try this recipe inspite of the bad reviews and found it wasn't bad. It wasn't great, definitely wasn't authentic, but my husband and I liked it and the kids LOVED it. The fact that it's very easy to make helps too! I think you need to be careful not to overcook the noodles and other ingredients, as is normally the case in Asian cooking. I found the sugar cut the acidity of the lime and the pineapple added a nice sweetness. Don't be afraid to try this recipe. It's easy and tasty.
Hmmm..NOT a fan of this. Something about the ingredients just didn't combine well. Was it supposed to be served cold? hot? lukewarm? The pineapple was...weird, and the leftovers were even weirder. Kind of mushy when reheated and there again was the strange pineapple.
Hmmm..NOT a fan of this. Something about the ingredients just didn't combine well. Was it supposed to be served cold? hot? lukewarm? The pineapple was...weird, and the leftovers were even weirder. Kind of mushy when reheated and there again was the strange pineapple.
I too thought the lime was overpowering. I might try pineapple juice instead, but also didn't want a cold meal in the winter.
It sounded good until I realized this is a cold meal. It is really cold in Minnesota and we need hot food right now, but will try it this summer.
I agree with Inbee. I made this recipe with half the lime but added a little zest and it came out perfectly. I also used a rotisserie chicken, spaghetti
Sounds great! I am going to make without peanuts
I didn't like this. The lime is overpowering.