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Thai Chicken and Noodle Salad

FLAVOR BOOSTER A fragrant sauce made from a handful of pantry standbys—including soy sauce, garlic, vinegar, and red-pepper flakes—serves as a marinade for the chicken and a dressing for the finished salad. Feel free to substitute pork or beef for the chicken.

Recipe information

  • Yield

    serves 4

Ingredients

1

1/2 pounds boneless, skinless chicken breasts, thinly sliced crosswise

Spicy Asian Dressing (recipe follows)

Coarse salt

3

1/2 ounces Chinese rice noodles, broken in half if long

1

tablespoon vegetable oil, such as safflower

2

medium carrots, shaved into ribbons with a vegetable peeler

1

English cucumber, halved lengthwise and thinly sliced crosswise

1

/4 cup fresh basil leaves, torn

Assorted garnishes, such as bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature 30 minutes (or refrigerate up to 1 day).

    Step 2

    In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well and transfer to a platter.

    Step 3

    In a large skillet, heat oil over medium-high. Working in batches (do not crowd skillet), sauté chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

    Step 4

    Add carrots, cucumber, and basil. Drizzle with reserved dressing, and serve with garnishes, as desired.

  2. Nutrition Information

    Step 5

    (Per Serving)

    Step 6

    Calories: 370

    Step 7

    Fat: 6g (1.1g Saturated Fat)

    Step 8

    Protein: 38g

    Step 9

    Carbohydrates: 40.8g

    Step 10

    Fiber: 2.3g

Everyday Food: Light
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