Asian Noodle Salad with Chicken and Cilantro

By dublinburro

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
• 1/4 cup dark-brown sugar
• 3/4 cup rice vinegar
• 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

Details

Adapted from marthastewart.com

Preparation

Step 1

Step 1

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 up to 1 week).

Step 2

Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.