Oriental Chicken Noodle Salad

Photo: flickr user basykes

Ingredients

1/2 pound Thin rice vermicelli or 1 pound Boneless, skinless chicken breasts 500 g

2 tablespoons Hoisin sauce 25 mL

1 English cucumber, quartered lengthwise and thinly sliced 1

1 Carrot, grated 1

1 Sweet red pepper, thinly sliced 1

3 Green onions, thinly sliced 3

1/2 cup Chopped fresh cilantro or parsley 125 mL

1 Clove garlic, minced 1

1 teaspoon Minced fresh ginger root 5 mL

3 tablespoons Thai fish sauce or soy sauce 45 mL

3 tablespoons Granulated sugar 45 mL

3 tablespoons Lemon juice 45 mL

3 tablespoons Water 45 mL

1 tablespoon Sweet and hot Thai sauce, or ½ tsp/2 mL hot chili

1 tablespoon Sesame oil 15 mL

Preparation

Place rice noodles in a large bowl and cover with boiling water.

Allow to soak for 15 minutes. Drain and rinse with cold water. Drain well and place in large serving bowl. (If you are using spaghettini, cook in boiling water until tender, drain, rinse and place in bowl.)

Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or bake in preheated 350F/180C oven for 20 to 25 minutes until just cooked through. Slice thinly.

In bowl, toss together chicken, cucumber, carrot and red pepper.

Place on top of noodles. Sprinkle with green onions and cilantro.

To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil. Drizzle over salad.

Toss gently when serving.

NOTES :Stern", also tastes great made with lamb or shrimp.

Makes 6 servings.