Asian Chicken and Rice Noodle Salad

Asian Chicken and Rice Noodle Salad
Photo by Scott Phillips


  • 1 Tbs. Asian sesame oil; more to taste
  • 1 lb. boneless, skinless chicken thighs
  • 1 medium bulb fennel, trimmed (fronds reserved), cored, and thinly sliced
  • Canola oil, as needed
  • 3 Tbs. granulated sugar
  • Freshly ground black pepper
  • 4 oz. thin rice noodles (vermicelli)
  • + 5 more ingredients
    • 4 cups thinly sliced Napa cabbage (from ½ large head)
    • ½ cup distilled white vinegar
    • 2 fresh long red chiles, stemmed and minced (about ¼ cup)
    • 2 medium carrots, coarsely grated
    • Kosher salt

Prepare a medium-high (400°F) gas or charcoal grill fire. In a large bowl, stir the vinegar, sugar, chiles, and 1-1/2 tsp. salt until the sugar dissolves. Reserve 2 Tbs. dressing in a small bowl. Add the carrots and fennel to the large bowl and toss; set aside. Pat the chicken dry and generousl...

View full recipe at Fine Cooking


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