VIETNAMESE STYLE CHICKEN NOODLE SALAD

Vietnamese Style Chicken Noodle Salad image

Provided by barbara lentz @blentz8

Number Of Ingredients 17

FOR THE DRESSING
3 tablespoon(s) sugar
1/2 cup(s) rice vinegar
1 tablespoon(s) fish sauce
1 - 1 inch piece ginger sliced in half
2 clove(s) garlic sliced in half
CHICKEN
2 - boneless skinless chicken breast cut into chunks
2 tablespoon(s) each oyster sauce hoisin sauce and peanut oil
FOR THE VEGGIES
1 cup(s) shiitake mushrooms
1 large carrot julienned
2 large tomatoes diced
3 - scallions chopped
- fresh thai basil and cilantro chopped
FOR THE NOODLES
8 ounce(s) rice noodles

Steps:

For the dressing. In a saucepan over medium heat combine the sugar, rice vinegar, fish sauce , ginger and garlic. Cook stirring constantly until sugar dissolves and mixture is syrupy. Remove from heat. Remove ginger and garlic and discard. Let cool and keep in fridge until ready to make salad.
For the chicken. Mix the hoisin sauce, oyster sauce and peanut oil together. Place a skillet over medium high heat. Add the chicken and the sauce mixture and cook until the chicken is done and sauce is thickened. Remove from heat and let cool.
For the veggies and noodles. Bring a large pan of water to a boil. Remove from heat and add the rice noodles and let sit 10 minutes. Meanwhile cut up all your fresh veggies. Once the noodles are soft. Drain and rinse under cold water.
To serve place noodles in a bowl. Top with chicken then add fresh veggies. Pour some dressing on top and finish with fresh cilantro and Thai basil