INGREDIENTS:
½ # boneless skinless chicken breast, grilled and cut into cubes
Soy dressing for noodles (recipe follows)
Peanut nước chấm (recipe follows)
½ # flat rice noodles – available in the Asian section of most grocery stores
2 T. olive oil
1 medium cucumber, halved lengthwise and thinly sliced crosswise
1 large carrot, peeled and cut into julienne
10 spears asparagus, trimmed and blanched
½ red bell pepper, julienned
1 bunch green onion, cut into 1” lengths
2 C shredded green cabbage (a combination of red and green may be used)
½ C fresh cilantro, chopped
½ C radish, thinly sliced
¼ C fresh mint and basil leaves, rough torn
Garnish: lime wedges and chopped peanuts
METHOD:
Prepare soy noodle dressing and peanut nước chấm dressing and set aside.
Prepare rice noodles according to package directions. Drain and rinse with cold water. Toss with soy dressing. Set aside.
Decoratively arrange seasoned noodles, chicken, cucumbers, carrots, green onion, cabbage, cilantro, radish, peppers, asparagus and mint between 2 bowls. Drizzle peanut nước chấm sauce over top and garnish with chopped peanuts, mint and lime wedges.
Soy noodle marinade – Process ¼ C rice vinegar, ¼ C water, 1 T freshly grated ginger, 1 clove garlic, minced, 1 t honey, 2 t soy sauce and 1 t Asian fish sauce in blender until smooth.
Peanut nước chấm dressing – Process ½ C peanut butter, 3 T water, 1 T sugar, 2 T soy sauce or fish sauce, 2 T fresh lime juice, 1 T rice wine vinegar, 1 T chili-garlic paste, 2 cloves garlic in blender until smooth.
Serve 2 with leftovers
