Thai Chicken and Glass Noodle Salad with Spicy Dressing

Name: Thai Chicken and Glass Noodle Salad with Spicy Dressing
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 1 bay leaf; 237 milliliters bean sprouts; 59 milliliters brown sugar; 1 carrot, julienne; 1 teaspoon chili flakes; 1 English cucumber, seeded and cubed; 1 Tbsp fish sauce; 3 Tbsps fish sauce; 59 milliliters fresh cilantro leaves; 59 milliliters fresh mint leaves, chiffonade; 1 clove garlic, minced; 1 teaspoon garlic, minced; 2 cloves garlic, crushed; 3 cloves garlic, minced; 3 Tbsps minced ginger; 1 jicama*, julienne; 1 Tbsp kosher salt; 1 Tbsp lemon juice; 59 milliliters lime juice; 1 mango, cubed; 118 milliliters mirin; 298 grams noodles; 1 medium onion, chopped; 1 Tbsp oyster sauce; 1 green papaya*, julienne; 59 milliliters peanuts; 1 red pepper, chopped; 510 grams chicken breasts, boneless, skinless (about; 237 milliliters soy sauce; 237 milliliters sugar

Thai Chicken and Glass Noodle Salad with Spicy Dressing is a dairy free main course. This recipe serves 6. One serving contains 699 calories, 33g of protein, and 16g of fat. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. This recipe is typical of Asian cuisine. Head to the store and pick up soy sauce, vegetable oil, mirin, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Special equipment: a blender or food processor

Equipment you will use

Food Processor

Blender

Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved.

Ingredients you will need

Brown Sugar

Soy Sauce

Garlic

Ginger

Mirin

Sugar

Equipment you will use

Bowl

Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths.

Ingredients you will need

Cellophane Noodles

Chicken Meat

Marinade

Pasta

Bone

Water

Equipment you will use

Kitchen Scissors

Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing.

Ingredients you will need

Cellophane Noodles

Green Papaya

Cilantro

Cucumber

Marinade

Whole Chicken

Carrot

Jicama

Basil

Mango

Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts.

Ingredients you will need

Bean Sprouts

Vegetable

Pasta

Peanuts

Mint

Drizzle with some more of the Spicy Dressing.

In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat.

Ingredients you will need

Bay Leaves

Whole Chicken

Garlic

Onion

Water

Salt

Equipment you will use

Pot

Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes.

Ingredients you will need

Chicken Breast

Remove chicken from water and cool completely.

Ingredients you will need

Whole Chicken

Water

Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice.

Ingredients you will need

Simple Syrup

Lemon Juice

Fish Sauce

Red Pepper

Garlic

Sugar

Water

Salt

Equipment you will use

Blender

Pot

Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. .

Ingredients you will need

Simple Syrup

Corn Syrup

Sauce

Equipment you will use

Pot

Equipment

Ingredients

Servings:

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.