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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.
340 grams (12 ounces) dried vermicelli noodles
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, cut in strips
3 tablespoons oil
2 cloves garlic, crushed or minced or 2 cubes Gefen Frozen Garlic
2 tablespoons fresh ginger, grated or crushed
1 pound (450 grams) chicken, cubed or cut in strips
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 tablespoon brown sugar
1 tablespoon Gefen Sesame Oil
1 tablespoon honey
1 tablespoon Telma Sweet Chili Sauce
2 tablespoons water
1 clove garlic, crushed or minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon chili flakes (optional)
1/8 cup sliced green onions
7 mint leaves, some torn and some whole
1 teaspoon black sesame seeds
Prepare noodles according to package instructions. Set aside.
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.
In the same frying pan, heat three more tablespoons oil. Add garlic and ginger.
Add chicken and cook seven to 10 minutes, until crispy and golden. Season with salt and pepper.
Prepare dressing: In a small bowl, whisk together soy sauce, sugar, sesame oil, honey, chili sauce, water, garlic, and chili flakes.
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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