Rating: 4 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

Ann Taylor Pittman
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Lindsey Ellis Beatty

Recipe Summary test

Yield:
4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

346 calories; fat 11.7g; saturated fat 2g; mono fat 5.4g; poly fat 3.5g; protein 27.1g; carbohydrates 34.1g; fiber 2.4g; cholesterol 60mg; iron 2.1mg; sodium 589mg; calcium 44mg.
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