Quick and easy to put together, this Asian salad is the perfect option for a hot summer day.
Author: Welcome2OurTable.com
Recipe type: Lunch, Dinner
Cuisine: Asian
Ingredients
1 package Rice Noodles
1 pound Grilled Chicken, cut into strips
Vegetables (we used corn, carrots, zucchini, edamame)
(other options are: peas, broccoli, bok Choy, cabbage, and bean sprouts)
½ cup cilantro
½ cup green spring onion
peanut, chopped
!Dressing
½ cup honey
¼-1/2 cup soy sauce
1 Lime
1 Tablespoon Rice Vinegar
1 Tablespoon Sesame Seed Oil
2 teaspoons freshly grated ginger
3 cloves freshly minced garlic
¼ teaspoon chili pepper flakes
Instructions
Cook rice noodles according to package directions. Drain and rinse in cold water.
Grill, steam or pan-fry zucchini and carrots for just a few minutes to retain the crunch. Chop into a small dice.
Mince the green spring onions and cilantro.
Make the dressing: Combine honey (if your honey is a bit thick, warm it up for a few seconds so it will blend better) soy sauce, lime juice, rice vinegar, sesame seed oil, ginger, garlic and pepper flakes. Taste and adjust the salt and pepper.
In a large bowl combine the noodles. meat, veggies, herbs and dressing.
Although this dish can be enjoyed right away, the flavors intensify overnight.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/asian-chicken-and-veggie-rice-noodle-salad/