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Recipe

Asian Chicken and Rice Noodle Salad

Scott Phillips

Servings: 4

Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you want to keep eating.

Ingredients

  • 1/2 cup distilled white vinegar
  • 3 Tbs. granulated sugar
  • 2 fresh long red chiles, stemmed and minced (about 1/4 cup)
  • Kosher salt
  • 2 medium carrots, coarsely grated
  • 1 medium bulb fennel, trimmed (fronds reserved), cored, and thinly sliced
  • 1 lb. boneless, skinless chicken thighs
  • Canola oil for the grill
  • Freshly ground black pepper
  • 4 oz. thin rice noodles (vermicelli)
  • 4 cups thinly sliced Napa cabbage (from 1/2 large head)
  • 1 Tbs. Asian sesame oil; more to taste

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 105
      Sodium (mg): 720
      Carbohydrates (g): 68
      Fiber (g): 5
      Protein (g): 22

Preparation

  • Prepare a medium-high (400°F) gas or charcoal grill fire.
  • In a large bowl, stir the vinegar, sugar, chiles, and 1-1/2 tsp. salt until the sugar dissolves. Reserve 2 Tbs. dressing in a small bowl. Add the carrots and fennel to the large bowl and toss; set aside.
  • Pat the chicken dry and generously season with salt and pepper. Oil the grill grate. Grill the chicken, turning once, until cooked through, about 10 minutes. Transfer to a cutting board, and let rest for a couple of minutes.
  • Meanwhile, prepare the noodles according to package directions. Drain, rinse briefly under cold running water, and transfer to the large bowl. Add the cabbage and sesame oil, toss well, and season to taste with salt, pepper, and more sesame oil. Transfer the salad to a serving platter or plates. Slice the chicken thinly and arrange on top. Drizzle with the reserved dressing, garnish with fennel fronds, and serve.

Reviews

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Reviews

  • SLattrez | 10/09/2017

    As written, I feel it's almost there. It is a good start, but it just does need a little something more as someone else stated. It needs more salt (to taste as directed) and salt your noodle water very well too (most rinses away, but get it in the noodle). I added a tiny bit of grated garlic, a good squeeze of lime and a big handful of cilantro. This was really tasty and pretty this way!

  • Ziff | 02/16/2015

    I've made this a couple of times now. I always double the dressing, however, don't usually use all of it. I loved this recipe!

  • PSTheQueen | 07/14/2014

    Meh! Half a recipe made enough for at least four. Something is missing, and I don't know what. Maybe grated ginger? And a touch of soy? And hotter chiles than I had.

  • rbhartman | 05/27/2014

    This was a quick, easy and delicious salad. Perfect for summer evenings when you don't want to heat up the kitchen.

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