Cold Cellophane Noodles And Chicken

• SALAD:
• 3 3/4-oz package cellophane (or bean-thread) noodles
• 2 cups cubed or thinly sliced cooked chicken
• 1 cup grated carrots
• 1 cup peeled, grated cucumber
• DRESSING:
• 1 1/2 tablespoons sesame oil
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar or white-wine vinegar
• 1 teaspoon grated fresh ginger

1. Prep time: 15 minutes
2. Cooking time: about 5 minutes
3. Boil 3 cups water. Put noodles in a large bowl and pour over boiling water. Let sit about 5 minutes, stirring, until noodles feel soft. Drain and rinse under very cold running water for about 2 minutes, until noodles are cold. Drain well and place in serving bowl.
4. In a small bowl, mix sesame oil, soy sauce, vinegar, and ginger. Pour dressing over the noodles and stir well.
5. Arrange the chicken on top of the noodles, in the middle; put the carrots and cucumbers around the edges. Serve cold.
6. How kids can help: Toss noodles with dressing; arrange chicken on top and carrots and cucumbers around edges.
7. TIP: Garnish the grown-ups' servings with a sprinkling of chopped peanuts and finely chopped scallions.

salad, cellophane, chicken, carrots, cucumber, sesame oil, soy sauce, rice vinegar, ginger

Taken from www.myrecipes.com/recipe/cold-cellophane-noodles-chicken (may not work)