CHICKEN AND GLASS NOODLE SALAD

CHICKEN AND GLASS NOODLE SALAD image

Yield 346 cal/serving

Number Of Ingredients 13

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

Steps:

Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes. 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. 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.