Five-Spice Chicken Noodle Salad

Five-Spice Chicken Noodle Salad
Photo by Annabelle Breakey

Ingredients

  • 1 cup coarsely shredded carrots
  • 2 teaspoons Chinese five-spice powder
  • ¼ cup crushed peanuts
  • ½ cup fresh mint leaves
  • 2 tablespoons soy sauce
  • Chile Lime Dressing
  • Chile Lime Dressing
  • + 15 more ingredients
    • 1 package (6 oz.) rice vermicelli
    • 4 boned, skinned chicken breast halves
    • 2 teaspoons Chinese five-spice powder
    • ½ cup fresh mint leaves
    • ½ cup cilantro
    • 1 teaspoon sugar
    • 1 package (6 oz.) rice vermicelli
    • ½ cup cilantro
    • 1 cup coarsely shredded carrots
    • 2 tablespoons vegetable oil
    • 2 tablespoons soy sauce
    • ¼ cup crushed peanuts
    • 2 tablespoons vegetable oil
    • 1 teaspoon sugar
    • 4 boned, skinned chicken breast halves

1. Heat grill to medium (350° to 450°). 2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes. 3. Heat a large pot of water to boiling. 4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled ...

View full recipe at My Recipes

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