Rice Noodle Salad with Chicken might be just the main course you are searching for. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 365 calories, 22g of protein, and 3g of fat per serving. Not A mixture of asian fish sauce, serrano chiles, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
1
In a soup pot, combine the dark scallion greens with the lemongrass, 2 tablespoons of the ginger and 2 tablespoons of the fish sauce.
Ingredients you will need
Green Onions
Fish Sauce
Lemon Grass
Ginger
Soup
Equipment you will use
Pot
2
Add 8 cups of water and bring to a boil. Simmer for 20 minutes.
Ingredients you will need
Water
3
Add the chicken and simmer over low heat just until cooked, about 10 minutes.
Ingredients you will need
Whole Chicken
4
Remove the chicken. Strain the liquid into a heatproof bowl and let cool. Shred the chicken, add it to the liquid and refrigerate overnight.
Ingredients you will need
Whole Chicken
Equipment you will use
Bowl
5
In a small bowl, combine the chiles, garlic, sugar, mirin and vinegar with the remaining 2 tablespoons of ginger and 6 tablespoons of fish sauce. Refrigerate overnight.
Ingredients you will need
Fish Sauce
Vinegar
Chili Pepper
Garlic
Ginger
Mirin
Sugar
Equipment you will use
Bowl
6
Bring a large pot of water to a boil. Cook the noodles until al dente, about 6 minutes.
Ingredients you will need
Pasta
Water
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Pot
7
Drain and cool under running water.
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Water
8
Cut into 6-inch lengths and pat dry, shaking the colander occasionally.
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Colander
9
Transfer the noodles to a bowl along with the jicama, bean sprouts, sliced scallions and the dressing.