THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
- Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
- Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
ASIAN CHICKEN SALAD WITH GLASS NOODLES
This is a very flavorful, fairly spicy, Asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.
Provided by Just Call Me Martha
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cover noodles with boiling water and let sit 5-8 minutes, or until cooked.
- Drain and rinse under cold water.
- Steam chicken for 15 minutes, then shred into small pieces.
- Place noodles, chicken, onions, carrots, cucumber, bean sprouts, mint and cilantro into large bowl.
- Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well.
- Top with toasted sesame seeds.
CHICKEN AND GLASS NOODLE SALAD
Steps:
- Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes. While noodles soak combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Provided by Food Network
Time 2h40m
Yield 6 servings
Number Of Ingredients 42
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month.
- Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks.
CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY
This stir-fry comes together in about 30 minutes. It's also a perfect way to get in some tasty vegetables! Feel free to swap types of vegetables.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
- Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
- Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 81.2 g, Cholesterol 32.3 mg, Fat 8.4 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 691.1 mg, Sugar 3.8 g
SPICY GLASS NOODLE SALAD
Steps:
- Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
- Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
- *Available at Asian markets and in some supermarkets.
THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES
Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances show themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
- Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
- Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.
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- While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
- Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
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