courtesy of Bon Appetit, Anthony Marini
If you don't eat meat, this salad is equally delicious with tofu instead of chicken.Ingredients
4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups thinly sliced cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips (you can use the gypsy peppers)
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanutsMethod
- Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
- Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
- Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.