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Sesame Ginger Noodle Salad with Shredded Chicken and Crunchy Vegetables
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Course Salad
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl

Ingredients
  

  • 8 ounces rice noodles
  • 2 cups cooked shredded chicken
  • 2 large carrots, julienned
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, julienned
  • 3 green onions, sliced
  • 1/4 cup soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds
  • 1/4 cup chopped peanuts

Instructions
 

  • Bring a large pot of water to a boil and cook the rice noodles according to package directions. Drain and rinse under cold water to stop the cooking.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, and honey until the honey dissolves.
  • Place the shredded chicken, julienned carrots, shredded cabbage, sliced bell pepper, julienned cucumber, and sliced green onions in a large mixing bowl.
  • Add the cooled noodles to the bowl with the chicken and vegetables.
  • Pour the dressing over the noodle mixture and toss until everything is evenly coated.
  • Sprinkle the sesame seeds and chopped peanuts over the top just before serving.

Notes

Make the dressing the night before and store it in a jar so the flavors have time to meld. If you need to transport the salad, keep the peanuts and sesame seeds in a small bag and add them at the potluck to maintain crunch. Leftovers keep well in the refrigerator for two days.
Course: Salad
Cuisine: Asian
Equipment: Large pot, Colander, Large mixing bowl, Small bowl