Five-spice chicken noodle salad


- 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


Step 1:

Heat grill to medium (350° to 450°).

Step 2:

Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

Step 3:

Heat a large pot of water to boiling.

Step 4:

Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels.

Step 5:

Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

Step 6:

Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

Step 7:

Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts.

Step 8:

Serve with dressing.

Step 9:

Chile Lime Dressing:
Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves.

Step 10:

Stir in remaining ingredients.

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