Asian Chicken Slaw
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Asian sesame oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|White wine vinegar/Rice vinegar||1⁄4 Cup (4 tbs)|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Nuoc mam/1 tablespoon anchovy paste||2 Tablespoon (Bottled Asian Fish Sauce)|
|Bottled asian fish sauce/1 tablespoon anchovy paste||2 Tablespoon (Nuoc Mam)|
|Boneless chicken breast/Boneless smoked turkey breast||1 Pound, smoked|
|Boneless smoked chicken breast/Turkey breast||1 Pound|
|Angel hair pasta/Capellini||8 Ounce|
|Napa cabbage/Chinese cabbage||1⁄2 Small, cored|
|Basil leaves||1⁄2 Cup (8 tbs) (Packed)|
1. Bring a large pot of salted water to a boil.
2. Meanwhile, combine the vegetable and sesame oils, garlic, vinegar, sugar, red pepper flakes, and nuoc mam in a mixing bowl. Remove the skin and fat from the chicken and cut the meat into thin, lengthwise strips.Then cut the strips crosswise into thin shreds and add them to the bowl.
3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 3 to 4 minutes. Drain the pasta and rinse it under cold water to cool it completely. Drain the pasta again, pat it dry, and add it to the mixing bowl.
4. Finely shred the cabbage, and grate or finely chop the carrots. Roll the basil leaves up into tight cylinders, and cut across them to create fine shreds. Add the cabbage, carrots, and basil to the mixing bowl. Toss the salad and dressing, and adjust the seasoning if necessary.