Recipe: http://www.marthastewart.com/recipe/thai-chicken-and-noodle-salad?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_7
INGREDIENTSServes 4. - 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
- Spicy Asian Dressing
- Coarse salt
- 3 1/2 ounces Chinese rice noodles, broken in half if long
- 1 tablespoon vegetable oil, such as safflower
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, halved lengthwise and thinly sliced crosswise
- 1/4 cup fresh basil, torn
- Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
| DIRECTIONS- Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
- In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
- Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
|
Changes: Just used a sesame ginger salad dressing inside of making the dressing.
I honestly cannot remember if it tasted good because I was so busy talking. The noodles were kind of weird and it needed more dressing though.
Update: made this again with pork tenderloin and rice. Darren didn't like, so it's out...
No comments:
Post a Comment