Vietnamese-style Rice Noodle Salad with Chicken and Peanuts

Vietnamese-style Rice Noodle Salad with Chicken and Peanuts
  1. 8 ounces dried rice noodles (about 1/4-inch)
  2. 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
  3. 1/2 cup fresh lime juice (4-5 small limes)
  4. 1/4 cup finely chopped fresh cilantro
  5. 2 Tablespoons fish sauce
  6. 2 Tablespoons sugar
  7. 1 Tablespoon minced ginger
  8. 3 large cloves garlic, minced
  9. 1 small jalapeno pepper, minced
  10. Sea salt and freshly ground pepper
  11. 8 cups thinly sliced Napa cabbage (from 1/2 large head)
  12. 1 cup shredded carrots
  13. 1 large cucumber, peeled if desired, cut into 1/2-inch dice
  14. 5 medium radishes, thinly sliced
  15. 1 cup fresh mint leaves
  16. 1/2 cup salted peanuts, coarsely chopped
  1. In a small bowl, combine the lime juice, cilantro, fish sauce, ginger, garlic, and jalapeno. Let this sit for at least 10 minutes.
  2. 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.
  3. 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.
  4. 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!
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