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Asian-Style Chicken and Rice Noodle Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 25 min
  • $$$$
Gatheredtable
adapted from La Tartine Gourmande

Ingredients

  • 1/2 cucumber, peeled and thinly sliced
  • 1 small fennel bulb, greens trimmed, core removed, and sliced thin (optional)
  • 1/2 orange bell pepper, seeds removed, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons coarsely chopped Thai basil
  • 1 cup fresh mint, chopped (about 1 bunch)
  • 1-inch piece of fresh ginger, peeled and grated
  • 1 garlic clove, minced
  • 3 limes, juiced
  • 3 tablespoons fish sauce
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons sesame oil
  • 1 chicken breast
  • sea salt and pepper
  • 8 ounces of rice noodles
  • 4 cups of arugula
  • 1 teaspoon crushed red pepper

Directions

Prep: 1. Boil water for noodles (if using dry) 2. Slice/chop: cucumber, fennel (if using), orange pepper, red onion, basil, and mint leaves. 3. Grate ginger. Mince garlic. Juice limes. 4. In bowl, whisk ginger, garlic, fish sauce, lime juice and sesame oil. Set sauce aside. 5. If using dry noodles, soak in boiling water for 10 minutes, drain and set aside. Rinse noodles in cold water, quickly after cooked. Follow package instruction for fresh noodles. Make: 1. In frying pan, heat olive oil over medium- high heat. 2. Add chicken breast and cook on each side until cooked through, about 4 minutes per side. 3. Season with salt and pepper, remove from heat and slice into 1/2" pieces, set aside. 4. In a large bowl, combine noodles, chicken, cucumber, fennel, orange pepper, red onion, arugula, basil and mint leaves. 5. Pour over sauce and toss. 6. Sprinkle with red pepper flakes and adjust seasoning if necessary. Serve.

Notes

If you have leftover chicken or pork this is a great place to use it!

Goes great with these recipes

Baby Bok Choy with Sesame Soy Sauce

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