Vietnamese Chicken Noodle Salad
|Rice vermicelli/Spaghettini||1⁄2 Pound (250 Gram)|
|Boneless skinless chicken breasts||1 Pound (500 Gram)|
|Hoisin sauce||2 Tablespoon (25 Milliliter)|
|English cucumber||1 , quartered lengthwise and thinly sliced|
|Carrot||1 , grated|
|Sweet red pepper||To Taste, thinly sliced|
|Green onions||3 , thinly sliced|
|Chopped cilantro/Parsley||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Garlic||1 Clove (5 gm), minced|
|Minced ginger root||1 Teaspoon (5 Milliliter)|
|Thai soy sauce/Soy sauce||3 Tablespoon (45 Milliliter)|
|Granulated sugar||3 Tablespoon (45 Milliliter)|
|Lemon juice||3 Tablespoon (45 Milliliter)|
|Water||3 Tablespoon (45 Milliliter)|
|Thai sweet chili sauce/0.5 teaspoon/2 milliliter hot chili paste||1 Tablespoon|
|Sesame oil||1 Tablespoon (15 Milliliter)|
Place rice noodles in large bowl and cover with boiling water.
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.) Meanwhile, coat chicken with hoisin sauce and cook in non-stick skillet, or bake in preheated 350Â°F/180Â°C oven for 20 to 25 minutes until just cooked through.
In bowl, toss together chicken, cucumber, carrot and red pepper.
Place on top of noodles.
Sprinkle with green onions and cilantro.
To prepare dressing, whisk together garlic, ginger, fish sauce, sugar, lemon juice, water, Thai sauce and sesame oil.
Drizzle over salad.
Toss gently when serving.