Five-Spice Chicken Noodle Salad

Five-Spice Chicken Noodle Salad Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick.

Yield:

Serves 4
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 472
Caloriesfromfat 25 %
Protein 30 g
Fat 14 g
Satfat 1.9 g
Carbohydrate 58 g
Fiber 2.3 g
Sodium 2103 mg
Cholesterol 76 mg

Ingredients

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts

Preparation

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Note: Nutritional analysis is per serving.

June 2010
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