Asian Noodle Salad with Chicken and Cilantro

Name: Asian Noodle Salad with Chicken and Cilantro
Prep time: 20 min
Total time: 30 min
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; 0.25 cup dark-brown sugar; 0.75 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

3.7

(35)

4 Reviews

By

Martha Stewart Editors

Updated on May 27, 2020

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

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
¼ cup dark-brown sugar
¾ 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

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).
Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Cook's Notes

This dish is also delicious with a pound of cooked shrimp in place of the chicken.