Vietnamese Vermicelli Chicken Salad

Estelle Chait Estelle Chait
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This is a fresh and hearty Vietnamese-inspired noodle salad with vermicelli, juicy chicken, and vegetables. A fantastic Asian dressing brings it all together. Vermicelli noodles are rice noodles, and they appear white when cooked. They are often confused with bean curd noodles (also called glass noodles), which are transparent when cooked. Vermicelli are the heartier option, but bean curd noodles are a great substitute.

20m 4
Easy Meat

Contains: Soy, Sesame

Directions

  1. Prepare noodles according to package instructions. Set aside.

  2. Prepare vegetables and chicken: In a skillet or frying pan, heat one tablespoon oil. Add onion and red pepper and cook two minutes, until just softened but still crunchy. Remove vegetables and set aside.

  3. In the same frying pan, heat three more tablespoons oil. Add garlic and ginger.

  4. Add chicken and cook seven to 10 minutes, until crispy and golden. Season with salt and pepper.

  5. Prepare dressing: In a small bowl, whisk together soy sauce, sugar, sesame oil, honey, chili sauce, water, garlic, and chili flakes.

  6. Assemble: In a serving bowl, mix together prepared noodles, onion and bell pepper, chicken, and dressing. Garnish with green onions, mint, and sesame seeds.

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