COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Yield 4 servings
Number Of Ingredients 13
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Provided by David Tanis
Categories dinner, main course
Yield 4 servings
Number Of Ingredients 32
- Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
- Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
- Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
- Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.
More about "cold rice noodle salad with chicken herbs and cucumbers food"
VIETNAMESE CHICKEN & RICE NOODLE SALAD - A SAUCY KITCHEN
4.9/5 (16)Total Time 13 minsCategory SaladsCalories 339 per serving
- Start by mixing all of the nuoc cham dressing ingredients together in a small cup or bowl until combined. Set aside.
- Place the rice noodles in a large pot and cover with boiling water. Let the noodles sit in the hot water three minutes, then drain and rinse the noodles with cold water. If you don't own a tea kettle, add 3-4 cups water to your pot and bring to a boil on the stove top first before adding the noodles.
- Once cooked and rinsed, add the noodles to a large salad bowl and set aside as you prep the remaining ingredients.
- Take the cucumber and cut in in half lengthwise. Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs.
10 BEST COLD RICE NOODLE SALAD RECIPES | YUMMLY
SESAME CHICKEN COLD RICE NOODLE SALAD LUNCHES - PROJECT …
COLD RICE NOODLE SALAD RECIPE - SIMPLY RECIPES
VIETNAMESE RICE NOODLE SALAD WITH CHICKEN - THE WOKS …
[EASY!] COLD VIETNAMESE RICE NOODLE SALAD RECIPE - FROM …
Cuisine AmericanCategory Main CourseServings 4-6Total Time 40 mins
- In a bowl or jar, combine the lime juice, rice vinegar, garlic and ginger. If you have the time, let it sit for 5-10 minutes to let the flavors infuse. Add the honey, sesame oil, vegetable oil and 1-2 tablespoons of fish sauce to taste. Season with salt and pepper, and whisk or shake to combine. Do Ahead: The dressing can be refrigerated for up to 5 days.
- Cook the rice noodles according to the package directions. Drain the noodles and rinse them in cold water.
RICE NOODLE SALAD RECIPES
Author Carl Hanson
VERMICELLI NOODLE SALAD | RECIPETIN EATS
24 RICE NOODLE RECIPES WE LOVE | EPICURIOUS
37 LEFTOVER CHICKEN RECIPES TO TRY THIS YEAR | EPICURIOUS
VIETNAMESE STYLE NOODLE SALAD - BOSH!
10 NOODLE SALAD RECIPES FOR THE HUNGRY, HURRIED & HOT - FOOD52
COLD RICE NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS
10 BEST COLD RICE NOODLE SALAD RECIPES | YUMMLY
COLD ASIAN NOODLE SALAD RECIPE - RUNNING ON REAL FOOD
COLD RICE NOODLE SALAD WITH SPICY LIME VINAIGRETTE
HOW TO MAKE A COLD NOODLE SALAD - BON APPéTIT | BON APPéTIT
15 MOMOFUKU COLD NOODLES RECIPE - SELECTED RECIPES
COLD RICE NOODLE SALAD WITH CHICKEN HERBS AND CUCUMBERS …
You'll also love
Top Asked Questions
How to make cucumber rice noodles?Use a teaspoon to scoop out the seeds in the middle, then use a vegetable peeler to peel the cucumber in to ribbons. Thinly slice or grate the carrot and slice the fresh herbs. Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles.
How to make a salad with rice noodles?Thinly slice or grate the carrot and slice the fresh herbs. Add the cucumber, carrot, herbs, shredded chicken and peanuts to the rice noodles. Pour the dressing over the top then toss well to mix the salad until everything is well covered in dressing.
What vegetables go well with rice noodle salad?For this Asian rice noodle salad, go for Pad Thai style rice noodles, which hold up well in the dressing. The salad features cucumbers and yellow squash, but you can swap in any veggies you have on hand, such as thinly sliced red bell pepper, sugar snap peas, snow peas, zucchini and/or shredded carrots.
What is Vietnamese rice noodle salad?This cold Vietnamese inspired rice noodle salad is light and refreshing-perfect for sultry summer evenings. It’s brimming with cucumbers, yellow squash, peanuts, chiles and a slew of basil and mint (all my favorite things!), although you can adapt it to whatever vegetables you have on hand.