Noodles are one of my favorite foods. This includes anything that could be described as noodles. This weekend, I was really wanting a noodle dish full of vegetables with a lean protein that we full of lime and spicy flavor that I could eat cold. Here it is. Toss this one all together, portion into servings and you have an easy takeaway lunch.
Makes about 4 servings.
Chile Lime Noodle Salad
for the sauce
1/2 cup lime juice, about 4 limes
3 tablespoons brown sugar
3 tablespoons tamari or soy sauce
2 tablespoons fish sauce
2 tablespoons grapeseed oil
1 clove garlic, grated
almost 1 inch ginger, peeled, grated
chile flakes, to spicy taste
for the salad
2 boneless skinless chicken cutlets
1 teaspoon high heat oil
1 red bell pepper, seeded, thinly sliced
1 cucumber, peeled, seeded, thinly sliced
3 carrots, peeled, cut into matchsticks
5oz rice vermicelli noodles
1/2 cup crushed peanuts
1/4 cup chopped fresh cilantro
Combine lime juice, brown sugar, tamari, fish sauce, oil, garlic and ginger. Add chile flakes to taste. Should be spicy. Set aside and allow flavors to mingle while other components are prepared.
Place chicken between two pieces of plastic and pound to very thin, even thickness. Lightly oil a skillet and place over medium high heat. When hot, add chicken. Cook, flipping once. Transfer to a plate to rest. Rest 5 minutes and chop. Set aside.
While cooking chicken, prepare noodles as per package instructions. Most rice vermicelli noodles will need to be covered with boiling water and left for 3 minutes, strained and lightly rinsed.
Toss chicken with bell pepper, cucumber, carrots, noodles, peanuts, cilantro and sauce. Serve chilled or at room temperature.