Thursday, August 19, 2010

Chicken and Glass Noodle Salad

Recipe Taken From:
Cooking Light Magazine, August 2010

  • 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup matchstick-cut or grated carrot
  • 1/2 cup red bell pepper strips
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon chopped fresh mint
  • 1/2 cup chopped unsalted dry-roasted peanuts
  • 1 tbsp sesame oil

1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients, stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.

Notes & Tips:
I decided against using the peanuts, I don't really know why but I don't think they really would add anything to the dish. It also needed salt, which I used garlic salt. I really enjoyed this light, low cooking recipe. Also, I didn't have any rotisserie chicken, so I just steam cooked some chicken breasts and shredded them.

Nutritional Information:
Fat:11.7g (sat 2g,mono 5.4g,poly 3.5g)

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