Wednesday, September 14

Asian Noodle Salad

It might feel like fall in most parts of the country, but we’ve been having a serious heat wave here in L.A. So instead of starting in on my cold-weather recipes, I’ve been thinking of quick and easy dishes that can be served cold or at room temperature. This Asian noodle salad is the perfect thing to eat on nights when it’s too hot to spend much time in the kitchen. It would be great with any leftover stir-fried or steamed vegetables and meat, and it makes a great leftover for lunch the next day. This is also a great thing to make for anyone who can't eat gluten, because the rice noodles are gluten-free.

Chicken, Snap Pea, & Shiitake Asian Noodle Salad:
For Dressing
  • Whisk together 3 tbsp. rice vinegar, 1 tbsp. honey, 2 tsp. soy sauce, 1/4 tsp. Sriracha hot sauce.
  • Then whisk in 1/4 c. canola oil, 1 tsp. sesame oil, and 2 tbsp. chopped scallions until well mixed.
For Salad
  • Heat 1 tbsp. canola oil in a skillet, then add 3/4 lb. of slice chicken breast and cook for 3-4 minutes.
  • Add in 8 oz. of chopped snap peas, 4 oz. of shiitake mushrooms, and season with salt and pepper.
  • Cook for 3-5 more minutes, or until chicken is cooked through and peas are crisp-tender. Let cool.
  • Meanwhile, cook 1 package of rice noodles* according to package directions, then drain and rinse with cold water.
  • To serve, toss noodles with chicken mixture and dressing, then top with 2 tbsp. toasted sesame seeds.
  • Salad can be stored in the fridge for a day.

Serves three - four
*Available in the Asian section of some supermarkets.