Salads – Asian Noodle Salad with Chicken

Asian Noodle Salad with Chicken
Feel free to add more seasonal vegetables. Use baked tofu in place of chicken or sprinkle on a few roasted peanuts.

♥ Use white breast meat rather than darker, richer leg and back meat.
♥ Reduce the amount of oil by half.
♥ Use “light” (low sodium) soy sauce.

Makes 6 servings

Ingredients:
2 medium-sized carrots, peeled, cut in thin matchsticks (about 2 cups)
1 pound fresh mien noodles or dried vermicelli
Asian Vinaigrette (recipe below)
3/4 pound chicken breast, cooked, cut into bite-size pieces
3 or 4 scallions, white and green parts, sliced on the diagonal
1/3 cup cilantro, coarsely chopped

Bring a large pot of lightly salted water to a boil. Place the carrots in a medium bowl and scoop 1 cup of boiling water over them. Allow to sit for a minute, drain, and set aside. Cook noodles until just tender, about 3 to 4 minutes for fresh noodles, about 10 minutes for dried. Drain in a colander, rinse under cold water, and shake off the excess moisture. Meanwhile, make Asian Vinaigrette and set aside. Place noodles in a large bowl along with the chicken, carrots, scallions, and cilantro. Pour the vinaigrette over and gently toss to coat the noodles.

Vinaigrette for Asian Noodle Salad with Chicken

Makes about 1 cup

Ingredients:
6 tbsp. light soy sauce
3 tbsp. red wine vinegar
3 tbsp. golden brown sugar, packed
1 tbsp. balsamic vinegar
1/2 oz. fresh ginger, grated (about 3 tbsp.)
Pinch of red pepper flakes or to taste
1 tbsp. each of sesame and peanut (or canola) oil

Mix everything but the oils together in a small bowl. Slowly pour in oils. Whisk until blended.