vietnamese style chicken noodle salad
delicious healthy noodles salad with a ton of great Asian flavor
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- FOR THE DRESSING
- 3 tablespoons sugar
- 1/2 cup rice vinegar
- 1 tablespoon fish sauce
- 1 - 1 inch piece ginger sliced in half
- 2 cloves garlic sliced in half
- CHICKEN
- 2 - boneless skinless chicken breast cut into chunks
- 2 tablespoons each oyster sauce hoisin sauce and peanut oil
- FOR THE VEGGIES
- 1 cup shiitake mushrooms
- 1 large carrot julienned
- 2 large tomatoes diced
- 3 - scallions chopped
- - fresh thai basil and cilantro chopped
- FOR THE NOODLES
- 8 ounces rice noodles
How To Make vietnamese style chicken noodle salad
-
Step 1For the dressing. In a saucepan over medium heat combine the sugar, rice vinegar, fish sauce , ginger and garlic. Cook stirring constantly until sugar dissolves and mixture is syrupy. Remove from heat. Remove ginger and garlic and discard. Let cool and keep in fridge until ready to make salad.
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Step 2For the chicken. Mix the hoisin sauce, oyster sauce and peanut oil together. Place a skillet over medium high heat. Add the chicken and the sauce mixture and cook until the chicken is done and sauce is thickened. Remove from heat and let cool.
-
Step 3For the veggies and noodles. Bring a large pan of water to a boil. Remove from heat and add the rice noodles and let sit 10 minutes. Meanwhile cut up all your fresh veggies. Once the noodles are soft. Drain and rinse under cold water.
-
Step 4To serve place noodles in a bowl. Top with chicken then add fresh veggies. Pour some dressing on top and finish with fresh cilantro and Thai basil
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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