Vietnamese-style Rice Noodle Salad with Chicken and Peanuts July 12, 2013 by Jill Foucre Leave a Comment Vietnamese-style Rice Noodle Salad with Chicken and Peanuts 2013-07-12 08:16:06 Print Ingredients 8 ounces dried rice noodles (about 1/4-inch) 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces 1/2 cup fresh lime juice (4-5 small limes) 1/4 cup finely chopped fresh cilantro 2 Tablespoons fish sauce 2 Tablespoons sugar 1 Tablespoon minced ginger 3 large cloves garlic, minced 1 small jalapeno pepper, minced Sea salt and freshly ground pepper 8 cups thinly sliced Napa cabbage (from 1/2 large head) 1 cup shredded carrots 1 large cucumber, peeled if desired, cut into 1/2-inch dice 5 medium radishes, thinly sliced 1 cup fresh mint leaves 1/2 cup salted peanuts, coarsely chopped Instructions In a small bowl, combine the lime juice, cilantro, fish sauce, ginger, garlic, and jalapeno. Let this sit for at least 10 minutes. Sauté chicken breast in non-stick skillet with 2 teaspoons olive oil. Season with salt and pepper. When cooked (opaque throughout), remove from heat. Set aside. Bring a large pot of water to a boil. Add rice noodles and stir immediately. Cook util the noodles are just tender (check in 4 minutes, cook no longer than 6 minutes total). Drain, rinse with cold water until noodles are cool. Drain well. In a large bowl, combine the noodles, chicken, cabbage, carrots, cucumber, radishes, and mint leaves. Toss thoroughly with dressing. Serve on individual plates garnished with peanuts. Enjoy! By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/