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.




  • 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 shrimpin place of the chicken.

Reviews (4)

35 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1