Food For The Soul Recipe: “Rice-Noodle Salad With Chicken And Herbs Recipe”

    Comments:  | Leave A Comment

    cooking 17

    INGREDIENTS

    ½ lb dried rice noodles, about 1/4 inch wide
    ¾ cup fresh grapefruit juice
    2 large garlic clove, minced
    2 Tbsp sugar
    ⅓ cup Asian fish sauce
    ½ lb cabbage, finely shredded 4 cup
    3 large scallion, thinly sliced
    ½ lb cooked chicken, cut into long strips
    ½ cup chopped cilantro
    ¼ cup chopped mint
    sriracha, for serving

    DIRECTIONS

    1. In a bowl, cover the noodles with cold water and let stand until pliable, 25 minutes. Drain. Bring a saucepan of water to a boil. Add the noodles and cook, stirring, until al dente, 1 minute. Drain the noodles in a colander and return them to the pan. Fill the saucepan with cold water and swish the noodles around. Drain and swish the noodles 2 more times. Drain the noodles in the colander, lifting and tossing, until dry.
    2. In a small bowl, stir the grapefruit juice with the garlic, sugar and fish sauce until the sugar is dissolved.
    3. In a large bowl, toss the rice noodles with the shredded cabbage and scallions. Add the dressing and toss well. Add the chicken, cilantro and mint and toss. Serve right away, passing Sriracha sauce at the table.

    article courtesy of KitchenDaily.com

    Join the Conversation! Share and Discuss!

    Tags: » »

    Comments

    blog comments powered by Disqus
    Follow

    Get every new post delivered to your Inbox.

    Join 581 other followers