Summertime tends to shift our food desires as well as the intentions to cook big meals for long hours. Somehow the pull of being outdoors and spending less time indoors is a justifiable reason to keep things quick and easy when it comes to food. This Asian flavored cold noodle salad is the perfect solution for a speedy lunch or dinner option. We have an ongoing rotation of grilled meats pretty much stocked up in our fridge during the summer, which makes it very easy to come up with quick meals like grilled chicken wraps and chicken quesadillas. This recipe calls for already grilled chicken, quick-cooking rice noodles, veggies, and a flavor-rich dressing that gets even better overnight. When it comes to meals that include greens and various veggies, I recruit my son, Samuel to make his own version because he can be extremely picky. This does two things: it teaches him how to cook for himself and it helps him appreciate the work that I do in making family meals.
- 1 package Rice Noodles
- 1 pound Grilled Chicken, cut into strips
- Vegetables (we used corn, carrots, zucchini, edamame)
- (other options are: peas, broccoli, bok Choy, cabbage, and bean sprouts)
- ½ cup cilantro
- ½ cup green spring onion
- peanut, chopped
- !Dressing
- ½ cup honey
- ¼-1/2 cup soy sauce
- 1 Lime
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sesame Seed Oil
- 2 teaspoons freshly grated ginger
- 3 cloves freshly minced garlic
- ¼ teaspoon chili pepper flakes
- Cook rice noodles according to package directions. Drain and rinse in cold water.
- Grill, steam or pan-fry zucchini and carrots for just a few minutes to retain the crunch. Chop into a small dice.
- Mince the green spring onions and cilantro.
- Make the dressing: Combine honey (if your honey is a bit thick, warm it up for a few seconds so it will blend better) soy sauce, lime juice, rice vinegar, sesame seed oil, ginger, garlic and pepper flakes. Taste and adjust the salt and pepper.
- In a large bowl combine the noodles. meat, veggies, herbs and dressing.
- Although this dish can be enjoyed right away, the flavors intensify overnight.
Photo-Step-By-Step
Cook rice noodles according to package directions. Drain and rinse in cold water.
Grill, steam or pan-fry zucchini and carrots for just a few minutes to retain the crunch. Chop into small dice.
Mince the green spring onions and cilantro.
Make the dressing: Combine honey (if your honey is a bit thick, warm it up for a few seconds so it will blend better) soy sauce, lime juice, rice vinegar, sesame seed oil, ginger, garlic, and pepper flakes. Taste and adjust the salt and pepper.
In a large bowl combine the noodles. meat, veggies, herbs, and dressing.
Although this dish can be enjoyed right away, the flavors intensify overnight.
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