Asian Noodle Salad with Chicken and Cilantro

Ingredients

  • 1 tablespoon olive oil
  • 1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
  • 3 tablespoons minced fresh ginger
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • ¼ cup dark-brown sugar
  • ¾ cup rice vinegar
  • + 4 more ingredients
    • 4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
    • 1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
    • 1 English cucumber, cut into 3-inch sticks
    • 2 cups fresh cilantro leaves

In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or u...

View full recipe at SpringPad

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