Five-Spice Chicken Noodle Salad

• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons Chinese five-spice powder
• 1 teaspoon sugar
• 4 boned, skinned chicken breast halves
• 1 package (6 oz.) rice vermicelli
• 1 cup coarsely shredded carrots
• 1/2 cup cilantro
• 1/2 cup fresh mint leaves
• 1/4 cup crushed peanuts

1. Heat grill to medium (350u0b0 to 450u0b0).
2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
3. Heat a large pot of water to boiling.
4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.
7. Note: Nutritional analysis is per serving.

soy sauce, vegetable oil, sugar, chicken, rice vermicelli, carrots, cilantro, mint leaves, peanuts

Taken from www.myrecipes.com/recipe/five-spice-chicken-noodle-salad (may not work)