Recipe Cuisine: Vietnamese
Theme: One Bowl Wonder
Glass noodle and zoodle poached chicken salad with salty sweet and sour dressing
By: Carmen Kerr
Ingredients
- Asian stock poached chicken x 2 breasts
- Glass noodles x 1/2 c
- Zucchini noodles x 1 small
- Blanched snow peas x handful
- Green onion x 1
- Edamame beans x 1/3 c
- Fresh chilli x 1 small
- Lebanese Cucumber x 1/2
- Boiled egg x 1
- Mint and coriander x handful each
- Lime x 1 whole juiced
- Rice wine vinegar x 1/4 c
- Fish sauce x 1/8 c
- Sesame oil x 1/8 c
- Ginger x 3 inch knob
- Garlic x 1 clove
- EVOO x 1/8 c
- Crunchy chili oil x 3 tbls
Product used in recipe
- SQUID BRAND - FISH SAUCE
- OBENTO - RICE WINE VINEGAR
Method
- For the salad: Cook glass noodles according to package, boil egg, blanch snow peas, thinly slice green onion, shred poached chicken breasts, and baton the cucumber, steam edamame beans if needed; combine all salad ingredients
- For the dressing:Combine all liquids, finely mince ginger and garlic and add, shake vigorously until well emulsified
- Add dressing to salad, top with chopped herbs, and enjoy
