Asian Chicken Salad Over Rice Noodle Cake Recipe - Cooking Index
Asian Chicken Salad Over Rice Noodle Cake Recipe - Cooking Index
| 1 x | Chicken breast - skinless, boneless | |
| 1 x | Scallion - thickly sliced | |
| 2 | Quarter-size pieces fresh ginger - smashed | |
| 2 cups | Chicken broth | |
| Dressing | ||
| 1 tablespoon | Garlic - minced | |
| 1 tablespoon | Fresh ginger - minced | |
| 1/4 cup | Fresh lime juice | |
| 2 teaspoons | Thai fish sauce - to taste | |
| 1 teaspoon | Minced seeded jalapeno chile - if desired | |
| 2 teaspoons | Sugar | |
| Salt | ||
| 2/3 cup | Vegetable oil | |
| Salad | ||
| 3 | Scallions - julienne | |
| 1 | Carrot - julienne | |
| 1 cup | Blanched snow peas - julienne | |
| 8 cups | Basil leaves - chiffonade (large) | |
| 8 cups | Mint leaves - chiffonade (large) | |
| 2 tablespoons | Minced fresh cilantro | |
| 8 oz | Rice noodles | |
| Oil for deep frying |
In a saucepan combine the chicken with the scallion, ginger and salt to taste.
Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth.
Drain and cut into strips.
Make the dressing: In a food processor or blender combine ingredients and process until combined well.
In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro.
Add the dressing and toss to combine.
In a deep fat fryer heat the oil until hot.
Add the rice noodles and cook until crisp.
Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.
Source:
PASTA MONDAY TO FRIDAY SHOW
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