Asian Chicken Salad Over Rice Noodle Cake Recipe - Cooking Index

Ingredients

• 1 Chicken breast - skinless, boneless
• 1 Scallion - thickly sliced
• 2 Quarter-size pieces fresh ginger - smashed
• 2 cups 474ml Chicken broth
• 1 tablespoon 15ml Garlic - minced
• 1 tablespoon 15ml Fresh ginger - minced
• 1/4 cup 59ml Fresh lime juice
• 2 teaspoons 10ml Thai fish sauce - to taste
• 1 teaspoon 5ml Minced seeded jalapeno chile - if desired
• 2 teaspoons 10ml Sugar
• Salt
• 2/3 cup 157ml Vegetable oil
• 3 Scallions - julienne
• 1 Carrot - julienne
• 1 cup 237ml Blanched snow peas - julienne
• 8 cups 320g / 11oz Basil leaves - chiffonade (large)
• 8 cups 320g / 11oz Mint leaves - chiffonade (large)
• 2 tablespoons 30ml Minced fresh cilantro
• 8 oz 227g Rice noodles
• Oil for deep frying