Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
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  • 1 star values: 0

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium (350° to 450°).

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

  • Heat a large pot of water to boiling.

  • 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.

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

  • 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.

Nutrition Facts

472 calories; calories from fat 25%; protein 30g; fat 14g; saturated fat 1.9g; carbohydrates 58g; fiber 2.3g; sodium 2103mg; cholesterol 76mg.
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