My Wonderful World

W e l c o m e... And Enjoy!

Monday, July 25, 2011

Chicken Firecracker Noodle Salad

Something quick for a hot summer supper!    

I blanched the snow pea pods and cooked rice noodles earlier in the day.  Quick to assemble with minimal cooking. 






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Chicken Firecracker Noodle Salad

Oriental, Salads

4 oz Thai Rice Noodles
4 quart boiling water
2 ts fish sauce
2 tb canola oil
2 tb rice wine vinegar
1/4 c snow pea pods; blanched & chilled
12 oz chicken breast; thin slice
1 ts soy sauce
2 tb rice wine vinegar
1/2 ts five spice powder
1 ts ginger; grated
4 clove garlic; rough chop
2 tb Hot Chili Sauce; Sriracha Brand

1/2 c English Cucumber, cubed
1/4 c peanuts; chopped
3 tb cilantro; rough chop


Bring water to boil. Turn off heat and add Thai Rice noodles to soak for 4 minutes. Immediately drain and plunge into ice water bath to stop cooking. Rinse and spin dry. The noodles must be dry...no soggy salad here!

Place noodles in bowl and add fish sauce, canola oil, rice wine vinegar, (white vinegar will be a nice substitute) and snow pea pods. Stir to combine and refrigerate until serving time. This can be made earlier with great results.

Slice chicken breast in very thin slices. Placing in freezer for twenty minutes will help to firm it up for easier slicing. A very sharp knife will also aid in the task. Place in bowl.

Combine soy sauce, vinegar, five spice powder, grated ginger and chopped garlic, and hot chili sauce. Stir to combine. Stir into sliced chicken and marinate for one hour or longer.

In HOT pan, saute chicken until cooked.  This will happen very quickly.  Do not over cook!  Add cucumber and heat through. 

Plate Noodle & Pea pods.   Top with sautéed chicken.  Garnish with chopped peanuts and  cilantro.    Serve with spring roll or fried wontons if desired.

Notes:  ©WHStoneman

Recipe Inspiration adapted from Chef John Mitzewich

** Exported from Now You're Cooking! v5.88 **


I would purchase ginger root and it would go bad before using it all up.  I found that it goes into the freezer in a baggie and will last forever.   Just grate the frozen ginger and it is ready to use.



Cilantro Chopped Peanuts & English Cucumber

Quick Sauté

Ready for Serving with crispy Spring Roll


Bon Appétit
and 
Enjoy YOUR Wonderful World!

2 comments:

Betsy from Tennessee said...

Yum---that sounds good, Bill. You ought to open up Bill's Restaurant!!!!!
Betsy

Reeni said...

This looks excellent! I have noodles collecting dust in my cupboard and I think I just found their purpose! The flavors are amazing.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017