I’ve always been a big fan of Vietnamese cooking, and when I saw this recipe, well, I had to give it a try. Talk about instant gratification! The combination of flavors of the fresh vegetables with the seasoned pasta and the chicken in spicy peanut sauce worked sooo well together. This dish really rocked. And another easy put-together recipe. Enjoy, and be ready for some compliments!
Vietnamese Chicken Noodle Salad (modified from Martha Stewart)
2 tablespoons peanut butter
3 tablespoons rice-wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons fresh lime juice, plus 4 lime wedges for garnish
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
1 tablespoon finely chopped fresh mint, plus sprigs for garnish
1 1/2 pounds cooked chicken breast, diced
1 pound capellini pasta, or rice vermicelli
1 cucumber, seeded and cut into 3″ long matchsticks
1 red bell pepper (I only had yellow), seeded and cut into 3″ long matchsticks
2 carrots cut into 3″ long matchsticks
Place peanut butter, 1 tablespoon rice wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in a blender and process until smooth and creamy. Pour over the diced chicken and toss together.
Whisk together the remaining 2 tablespoons rice-wine vinegar, remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set aside.
Boil a large pot of water, and cook the pasta according to box instructions, until al dente. Drain, then toss with the reserved vinaigrette.
Divide the noodles, cucumber, red pepper, carrots, and chicken among four bowls, and garnish with the mint sprigs and lime wedges. Makes 4 servings.
Okay, I do believe that this will be dinner tomorrow!
this looks delicious, thanks for sharing it with presto pasta nights!
Definitely divine! and definitely on the menu for later this week. Thanks for sharing with Presto Pasta Nights. I always love it when you do.
So what’s up for next week? 😉