Asian Chicken and Rice Noodle Salad

Asian Chicken and Rice Noodle Salad
Photo by Scott Phillips

Ingredients

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

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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