Asian Chicken Noodle Salad Recipe

• 1/2 lb Thin rice vermicelli or possibly spaghettini 250 g
• 1 lb Boneless, skinless chicken breasts 500 g
• 2 Tbsp. Hoisin sauce 25 mL
• 1 x English cucumber, quartered lengthwise and thinly sliced 1
• 1 x Carrot, grated 1
• 1 x Sweet red pepper, thinly sliced 1
• 3 x Green onions, thinly sliced 3
• 1/2 c. Minced fresh cilantro or possibly parsley 125 mL
• 1 x Clove garlic, chopped 1
• 1 tsp Chopped fresh ginger root 5 mL
• 3 Tbsp. Thai fish sauce or possibly soy sauce 45 mL
• 3 Tbsp. Granulated sugar 45 mL
• 3 Tbsp. Lemon juice 45 mL
• 3 Tbsp. Water 45 mL
• 1 Tbsp. Sweet and warm Thai sauce, or possibly 1/2 tsp/2 mL warm chili paste 15 mL
• 1 Tbsp. Sesame oil 15 mL

1. Place rice noodles in a large bowl and cover with boiling water.
2. Allow to soak for 15 min.
3. Drain and rinse with cool water.
4. Drain well and place in large serving bowl.
5. (If you are using spaghettini, cook in boiling water till tender, drain, rinse and place in bowl.)
6. Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or possibly bake in preheated 350F/180C oven for 20 to 25 min till just cooked through.
7. Slice thinly.
8. In bowl, toss together chicken, cucumber, carrot and red pepper.
9. Place on top of noodles.
10. Sprinkle with green onions and cilantro.
11. To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil.
12. Drizzle over salad.
13. Toss gently when serving.
14. NOTES :Stern", also tastes great made with lamb or possibly shrimp.
15. Makes 6 servings.

rice vermicelli, hoisin sauce, cucumber, carrot, sweet red pepper, green onions, fresh cilantro, clove garlic, fresh ginger root, fish sauce, sugar, lemon juice, water, sweet and warm, sesame oil

Taken from cookeatshare.com/recipes/asian-chicken-noodle-salad-70217 (may not work)