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Spicy Rice Noodle Salad
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Ingredients
1 package
thin rice noodles
1/3 cup
seasoned rice vinegar
3 tablespoons
fish sauce
3 cloves
garlic
1 tablespoon
Asian chili paste
1 teaspoon
brown sugar
1/4 teaspoon
salt
4
green onions, chopped
1 cup
carrots, thin matchsticks
1/2 cup
fresh herbs (basil, mint, cilantro)
1/2 cup
chopped peanuts
1 teaspoon
sesame oil
6
grilled boneless, skinless chicken thighs
1/4 cup
Fresno chile peppers, rings
Instructions
STEP 1
Place noodles in a bowl; cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
STEP 2
Combine vinegar, fish sauce, garlic, chili paste, brown sugar, and salt in a bowl. Add green onions, carrots, basil, mint, and cilantro. Stir in noodles, peanuts, and sesame oil; toss to coat. Set aside for flavors to absorb, 30 minutes.
STEP 3
Top servings with grilled chicken and Fresno chiles; garnish with green onions and peanuts.
Nutrition Facts
(per serving)
Calories:
278 calories
Servings:
6 servings
Carbohydrates:
29 g
Fat:
13 g
Fiber:
3 g
Protein:
13 g
Sugar:
4 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes