Spicy Chicken and Glass Noodle Salad

Spicy Chicken and Glass Noodle Salad

Spicy Chicken Salad with Rice Noodles, RecipeThis is the latest little lunch salad or light dinner that I am crazy about. It has everything going for it—easy to make, delicious and lends itself well to variation—the type that has you using up leftover bits and pieces from last week’s farmer’s market trip. The secret is the addictively spicy-but-not- too- spicy and pungent dressing.

Sauce

  • 2 Tbsp. oil
  • 2-4 garlic cloves, chopped
  • 2 Tbsp. Tahini or other nut butter- I’ve used both almond butter and peanut butter on occasion.
  • 2 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • 1 Tbsp. horseradish
  • 1 Tbsp. Chinese style hot mustard (mix up your own by combining 1 Tbsp. dry mustard powder mixed with 1 tsp. water and 1 tsp white vinegar. Stir well before using.)
  • 1 Tbsp. finely chopped hot pepper such as jalapeño or Serrano, more or less according to taste.

2 skeins mung bean noodles, about 2 oz. (you can also use angel hair pasta, soba noodles, or thin rice noodles.) cooked according to package instructions.

  • ¼ cup cilantro leaves
  • 2 scallions, white and green parts finely sliced
  • 1 small to medium cucumber julienned
  • ½ red or orange bell pepper, julienned
  • 1 cup julienned napa cabbage, endive or radicchio or other salad green-y type stuff.
  • 1 cup shredded protein- I most frequently have leftover grilled chicken, but have also used leftover pork and tofu.

To make the sauce:

  1. Heat the oil in a small skillet over medium heat. Saute the garlic until aromatic. Remove from the heat. Add the remaining ingredients and mix well to combine. Set aside.
  2. Place the noodles and remaining ingredients in a large bowl. Pour the dressing over and toss well to combine.
Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

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