Spicy Ginger and Green Onion Noodle Salad With Grilled Chicken
Looking for a twist on chicken salad? This cold noodle version is made with an aromatic and slightly spicy dressing that adds Asian-inspired flavour.
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Cooking tools:
- Grill
- Tongs
- Stove
- Kettle
- Saucepan
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 2 boneless skinless chicken breasts (about 450 g total)
- 1/4 teaspoon each salt and pepper
- 225 g dried rice vermicelli (about 1/8-inch/3mm wide)
- 3 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger
- 4 cloves garlic minced
- 8 green onions thinly sliced
- 4 teaspoons lime juice
- 4 teaspoons sodium-reduced soy sauce
- 2 teaspoons liquid honey
- 1/2 teaspoon Asian chili sauce (such as sriracha)
- 1 sweet red pepper thinly sliced
- 1 carrots julienned
- half cucumber chopped
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