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Garlic Chile Soy Noodle Salad
Behold! The endless temptation that is rice noodles soaking up a garlic & chile soy dressing, piled with crisp, crunchy cucumbers, carrot ribbons, fresh mint, and a scattering of spicy candied peanuts.
This is comfort food that still manages to feel refreshing, and is so easy to make — treat yourself to this Vietnamese-inspired, exquisitely satisfying bowl asap!
Garlic Chile Soy Noodle Salad
Prep time: 25 minutes
Cook time: 30 minutes
Serves: about 8 cups
Ingredients
Poached Chicken:
2 boneless, skinless chicken breasts
1 tablespoon cracked peppercorns
1 (1-inch) piece ginger, thinly sliced
1 lime, juiced
Spicy Roasted Peanuts:
1 teaspoon avocado oil
½ cup unsalted peanuts
1 tablespoon garlic chili sauce (sambal oelek)
Kosher salt, to taste
Noodle Salad:
4-ounces vermicelli noodles
3 to 4 medium carrots, peeled and julienned or grated on the large holes of a box grater
1 medium zucchini or ½ English cucumber, thinly sliced into half moons
½ bunch scallions, thinly sliced on the bias
1 cup cilantro leaves and tender stems
1 cup fresh mint leaves
Soy Garlic Chili Lime Sauce:
¼ cup garlic chili sauce (sambal oelek)
2 tablespoons fresh ginger, peeled and grated
1 tablespoon honey
¼ cup lime juice, plus additional lime wedges to garnish
¼ cup tamari
¼ cup avocado or grapeseed oil
Kosher salt, to taste
Instructions
To Poach the Chicken:
•Place the chicken in a medium pot and cover with cold water by 1-inch. Add the peppercorns, ginger, lime juice and season with 2 teaspoons of salt. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer then place the lid on and remove the pan from the heat (my water took 12 to 18 minutes to come to a boil in this stage before removing the pan from the heat).
•Allow the chicken to poach in the hot water off the heat for 8 to 10 minutes or until 160ºF on a meat thermometer. Remove the chicken from the poaching liquid and set aside to cool for 5 to 10 minutes before shredding into pieces using the prongs of a fork or hands.
For the Spicy Roasted Peanuts:
•Heat the avocado oil in a medium nonstick saute pan over medium-low heat. Add the peanuts and the garlic chili sauce and allow to cook for 2 to 3 minutes until the sauce has caramelized, peanuts are nuttier in smell, and a little bit deeper in color. Set aside to cool then roughly chop.
For the Noodle Salad:
•Heat a medium saucepan of water until just simmering. Place the vermicelli noodles in a heatproof bowl. Pour the water over the noodles and allow to sit for 3 to 5 minutes until tender, tossing every so often with tongs. Drain and rinse under cold water to stop the cooking. Set aside in a large bowl.
•Meanwhile, make the dressing. In a small bowl, add the garlic chili sauce, honey, lime juice, tamari and avocado oil and whisk to combine. Season with salt. Set aside until ready to dress the salad.
•To the bowl of cool noodles, add the carrots, zucchini, scallions, cilantro, mint, and shredded chicken. Drizzle the dressing around the rim of the bowl and toss to evenly coat. Serve with lime wedges.
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