Sunday, May 31, 2009

Asian Noodle Salad with Chicken and Cilantro

This quick-to-prepare salad is light, refreshing, and flavorful—perfect for lunch or dinner. I used a store-bought rotisserie chicken for convenience, and McHubby took it apart and shredded the meat for the salad.

Source: Asian Noodle Salad with Chicken and Cilantro,
Everyday Food, June 2009

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 freshly 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

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.

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