Rice Noodle Salad with Chicken and Vegetables

2

• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 Simple dish
    • 0.0.3 235.25kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  30 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  235.25kcal

• Rating

• Recipe

If after holidays or lunch you have a little baked chicken, do not rush to get rid of it! From it you can cook at home a delicious rice noodle salad with chicken and vegetables. I advise you to make this beautiful salad with an Asian touch for lovers of original dishes.

Let’s get started!

Ingredients

0/14 ingredients

• rice noodles (or funchose) – 300 g
• ginger – 1 piece
• chili – 2 pcs.
• garlic – 1 tooth.
• soy sauce – 4 tbsp. l
• red balsamic vinegar – 4 tbsp. l
• olive oil – 8 tbsp. l
• sesame oil – 2 tsp.
• baked chicken leftovers (go for other meat) – 250 g
• medium carrot – 1 pc.
• cucumber – 1 pc.
• mint – 2 branches
• sesame seeds – 2 tsp.
• honey – 2 tsp

30 мин30 мин 235.25

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. First, prepare the dressing in a large bowl. Ginger rub on fine grater, finely chop the chilli, let the garlic pass through press. Mix ginger, garlic, chili, vinegar, soy sauce, sesame and olive oil. All mix well.
2. We disassemble the meat into small pieces. Heat in a pan some butter and fry the meat. At the end, add sesame seeds and honey, mix. Carrot and my cucumber. Peel the carrots. Carrots and cut the cucumber into thin slices or pass through a special grater.
3. Boil rice noodles, recline in a colander. Shift in the dressing, mix. Add vegetables with meat and again mix. Serve the salad, sprinkled with mint leaves.

Keywords:

• asian salad
• Asian salad
• chicken salad