- 2 tablespoons soy sauce - 2 tablespoons vegetable oil - 2 teaspoons Chinese five-spice powder - 1 teaspoon sugar - 4 boned, skinned chicken breast halves - 1 package (6 oz.) rice vermicelli - 1 cup coarsely shredded carrots - 1/2 cup cilantro - 1/2 cup fresh mint leaves - 1/4 cup crushed peanuts - Chile Lime Dressing (recipe below)
Chile Lime Dressing: - Makes 1 cup. - 1/4 cup sugar - 1/4 cup unseasoned rice vinegar - 1/4 cup Vietnamese or Thai fish sauce - 6 tablespoons lime juice - 1 to 2 tablespoons minced red or green jalapeño chile
Heat grill to medium (350° to 450°).
Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
Heat a large pot of water to boiling.
Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels.
Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts.
Serve with dressing.
Chile Lime Dressing: Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves.