Chicken and Glass Noodle Salad

By gvcathy

Ann Taylor Pittman, Cooking Light

AUGUST 2010

Ingredients

• 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1/2 cup matchstick-cut or grated carrot
• 1/2 cup red bell pepper strips
• 1/3 cup thinly sliced shallots
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon chopped fresh mint
• 1/2 cup chopped unsalted dry-roasted peanuts

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place noodles in a large bowl. Cover with very hot tap water (or boiling water), and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.