Saturday, January 18, 2014

Vietnamese noodle salad

The crazy, confusing summer-like temperatures here in LA have had me craving lighter foods like this flavorful Asian noodle salad.  

This dish is also great option for those of us who are still on our New Year's clean-eating's packed with veggies & lean protein, and the dressing has very little oil but is still full-o-flava (you could use this sauce so many ways - it's delish).

This one is a keeper for any time of year - hope you give it a try!

Serves 4

1/3 c. lime juice
2 T. water
3 T. sugar
2 T. fish sauce
1 clove garlic - minced
1 t. lemongrass - tough outer leaves discarded, minced (about one stalk)
1 T. chili-garlic sauce
2 T. vegetable oil

8 oz. Pad Thai style rice noodles
1/2 c. chopped cucumber
2 green onions - white & green parts chopped
1/2 c. chopped red pepper
2 T. each - chopped basil, chopped mint, chopped cilantro
3 c. baby lettuce
3 c. cooked chicken, shredded (about 1 rotisserie chicken)
1/2 c. roasted, salted peanuts - chopped

For dressing, combine lime juice, water and sugar in a bowl.  Whisk until sugar is dissolved.  Add remaining ingredients and whisk well.

Cook rice noodles according to directions on the package.  Drain and rinse thoroughly under cold water.  When drained and cool pour 1/3 of the dressing over the noodles and toss to combine.

In a separate bowl, toss shredded chicken with 1/3 of the dressing.

In large bowl, combine cucumber, green onion, red pepper, herbs and lettuce.  Toss with remaining dressing.  Add noodles and chicken to veggies and toss it again!

Garnish with chopped peanuts.  Yum!!!!!

Click HERE or on the video screen below for the step-by-step recipe video brought to you by Kin Community & yours truly:

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