Ingredients and Weight:
- Rice noodles: 8 ounces
- Chicken breast: 1 pound
- Bell peppers (red, yellow, green): 2 each
- Carrots: 2
- Celery: 1 stalk
- Green onions: 1 bunch
- Soy sauce: 1/4 cup
- Rice vinegar: 1/4 cup
- Sesame oil: 2 tablespoons
- Sugar: 2 tablespoons
- Sriracha: 1-2 teaspoons (adjust to taste)
- Lime juice: 2 tablespoons
- Cilantro: 1/2 cup, chopped
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water.
- Grill or pan-sear the chicken breast until cooked through. Let cool and then shred.
- Julienne the bell peppers, carrots, and celery. Slice the green onions thinly.
- In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, sriracha, and lime juice.
- Add the noodles, chicken, vegetables, and green onions to the dressing. Toss to combine.
- Refrigerate for at least 1 hour to allow the flavors to meld.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
Dish Characteristics:
- Savory and spicy
- Crunchy and refreshing
- Suitable for a light lunch or dinner
User Comments:
- "This salad is so easy to make and is always a crowd-pleaser."
- "The combination of flavors is perfect. It's a little bit spicy, a little bit sweet, and very refreshing."
- "I love that I can adjust the spiciness to my taste."
- "The crunchy vegetables add a nice texture contrast to the soft noodles and chicken."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free tamari sauce instead of soy sauce.
- If you don't have sriracha, you can use another type of hot sauce, such as tabasco or cayenne pepper.
- Serve the salad chilled for the best flavor.
