Chicken And Glass Noodle Salad

• 7 oz red cabbage, cut into thin strips
• 7 oz white cabbage, cut into thin strips
• 2 tbsp white or cider vinegar
• 2 tbsp sugar
• 6-7 tbsp red wine vinegar
• 2 None chicken breasts
• 9 oz fine glass noodles
• 5 oz carrots, cut into thin strips
• 2 tbsp sunflower oil
• 1 piece fresh ginger (walnut-sized), peeled and grated
• 4 oz roasted salted peanuts, coarsely chopped
• 4 tbsp prepared fried onions
• 1/2 bunch mint, cut into thin strips
• None None paprika for garnish

1. The day before serving, marinate the red cabbage with white vinegar, salt and 1 tbsp of sugar. Marinate the white cabbage with 4 tbsp red wine vinegar, salt and 1 tbsp sugar.
2. Cook the chicken in boiling salted water for about 8 mins, then remove the meat and set aside. Put the noodles in the hot chicken water, for 3-5 mins. Drain the noodles into a colander, (taking care to collect the water and use it somewhere else). Snip them into small pieces with a pair of scissors. Shred the chicken with a fork. Toss the noodles, chicken, cabbage, carrots, and oil together. Add the ginger and 2-3 tbsp red wine vinegar. Serve the salad in 4 bowls, sprinkled with peanuts, fried onions and strips of mint. Garnish with paprika.

red cabbage, white cabbage, white, sugar, red wine vinegar, chicken breasts, glass noodles, carrots, sunflower oil, fresh ginger, peanuts, onions, mint, paprika

Taken from recipes-plus.com/api/v2.0/recipes/18391 (may not work)