Vietnamese-Style Cold Noodle Salad

Name: Vietnamese-Style Cold Noodle Salad
Ingredients: 6 ounces mung bean noodles or bean thread noodles; 2 cups leftover roast chicken (or rotisserie chicken, or whatever protein you’d like), sliced; 1 cup snap peas, trimmed; 1 cup pea tips or pea shoots; 1 large carrot, cut into matchsticks; 1 cup bean sprouts; 1/2 small red onion, thinly sliced; 1/2 English cucumber, cut into matchsticks or thin half-moons; 3 scallions, sliced on the bias; 1/2 cup Thai basil leaves; 1/2 cup mint leaves; 1/4 cup roasted cashews, lightly crushed; 2 tablespoons toasted rice powder, plus more to taste; 3 tablespoons fish sauce; 2 tablespoons fresh lime juice; 2 to 3 tablespoons sugar, to taste; 1 tablespoon grated fresh ginger; 1 garlic clove, finely grated or minced; 1/2 teaspoon chile flakes, or more to taste

andrewzimmern.com

My Favorite Clean-Out-the-Fridge Meal By Andrew Zimmern What do I eat when no one’s watching? Well, it’s usually a big bowl of noodles. Vietnamese. Thai. Whatev

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Ingredients

6 ounces mung bean noodles or bean thread noodles
2 cups leftover roast chicken (or rotisserie chicken, or whatever protein you’d like), sliced
1 cup snap peas, trimmed
1 cup pea tips or pea shoots
1 large carrot, cut into matchsticks
1 cup bean sprouts
1/2 small red onion, thinly sliced
1/2 English cucumber, cut into matchsticks or thin half-moons
3 scallions, sliced on the bias
1/2 cup Thai basil leaves
1/2 cup mint leaves
1/4 cup roasted cashews, lightly crushed
2 tablespoons toasted rice powder, plus more to taste
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 to 3 tablespoons sugar, to taste
1 tablespoon grated fresh ginger
1 garlic clove, finely grated or minced
1/2 teaspoon chile flakes, or more to taste