This is a very easy recipe and if you put the "dressing" together one night and marinate the chicken overnight then the cooking part will only take about 15 minutes. If you do it all in one evening you're looking at more like 50 minutes because the chicken needs to marinate for 30.
I love that this is a wonderful excuse for me to load up on veggies and eat "take-out" at home. I also really like the leftovers. You can keep the warm food separate and heat them up the next day or throw it all together and eat the combo cold. Both are scrumptious!
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| Photo from marthastewart.com |
- 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
- Coarse salt
- 3 1/2 ounces Chinese rice noodles, broken in half if long
- 1 tablespoon vegetable oil
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, halved lengthwise and thinly sliced crosswise
- 1/4 cup fresh basil, torn - I've gone without
-
Bean sprouts, chopped peanuts,
fresh mint leaves,red-pepper flakes, and sliced scallion greens, for garnish (all are optional but I've made my choices)
- 4 thinly sliced scallion whites
- 2 minced garlic cloves
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons light-brown sugar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
- 1/2 teaspoon red-pepper flakes
- Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. (Optional plating idea: Transfer to a platter.)
- In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 2-3 minutes; transfer to platter on top of noodles.
- Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
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