Name: Asian Rice Noodle Salad with Grilled Chicken, Jalapeños & Fresh Herbs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ English cucumbers; 1 small pkg fresh mint; 3 cloves garlic; 1 jalapeño pepper; 3 limes; 1 ½ small heads red cabbage; black pepper; brown sugar; fish sauce; flat rice (pad thai) noodles; salt; soy sauce; toasted sesame oil

Asian Rice Noodle Salad with Grilled Chicken, Jalapeños & Fresh HerbsAsian Rice Noodle Salad with Grilled Chicken, Jalapeños & Fresh Herbs — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 medium carrots

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ English cucumbers

1 small pkg fresh mint

3 cloves garlic

1 jalapeño pepper

3 limes

1 ½ small heads red cabbage

black pepper

brown sugar

fish sauce

flat rice (pad thai) noodles

salt

soy sauce

toasted sesame oil

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Wash and dry the fresh produce.

Peel and mince garlic; place in a large bowl.

Thinly slice the jalapeño into rounds; remove seeds and add to the bowl with the garlic. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Juice limes into the bowl. Add soy sauce, sugar, fish sauce, and oil; whisk to combine the dressing and set aside.

Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water.

Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add chicken and grill, flipping once, until golden and cooked through, 8-10 minutes. Transfer to a clean plate.

Meanwhile, peel, trim, and julienne or coarsely grate the carrots. Transfer to the bowl with the dressing.

Trim and halve the cucumbers lengthwise, then slice crosswise into ¼-inch-thick pieces at an angle. Add to the bowl.

Halve each cabbage lengthwise and cut out the core; thinly slice crosswise and add to the bowl.

Shave cilantro leaves off the stems. Pick mint leaves off the stems. Roughly chop leaves and add to the bowl.

Slice the chicken crosswise into strips. Add to the bowl along with the noodles and toss to combine the salad.

To serve, divide noodle salad between bowls and enjoy!

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