Oriental Chicken Noodle Salad

• 1/2 pound rice vermicelli Thin, or 1 pound Boneless, skinless chicken breasts 500 g
• 2 tablespoons hoisin sauce 25 mL
• 1 English cucumber quartered lengthwise and thinly sliced 1
• 1 carrot grated 1
• 1 sweet red pepper thinly sliced 1
• 3 green onions thinly sliced 3
• 1/2 cup chopped fresh cilantro or parsley 125 mL
• 1 clove garlic minced 1
• 1 teaspoon fresh ginger root Minced, 5 mL
• 3 tablespoons Thai fish sauce or soy sauce 45 mL
• 3 tablespoons granulated sugar 45 mL
• 3 tablespoons lemon juice 45 mL
• 3 tablespoons water 45 mL
• 1 tablespoon sauce
• 1 tablespoon sauce
• 1/2 teaspoon hot chili
• 1 tablespoon sesame oil 15 mL

1. Place rice noodles in a large bowl and cover with boiling water.
2. Allow to soak for 15 minutes. Drain and rinse with cold water. Drain well and place in large serving bowl. (If you are using spaghettini, cook in boiling water until tender, drain, rinse and place in bowl.)
3. Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or bake in preheated 350F/180C oven for 20 to 25 minutes until just cooked through. Slice thinly.
4. In bowl, toss together chicken, cucumber, carrot and red pepper.
5. Place on top of noodles. Sprinkle with green onions and cilantro.

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

Taken from www.yummly.com/recipe/Oriental-Chicken-Noodle-Salad-1667969 (may not work)