Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
4 to 6 servings

Ingredients

For the dressing:

Directions

In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips.

Make the dressing: In a food processor or blender combine ingredients and process until combined well.

In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine.

In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Salad

Recipe courtesy of Food Network Kitchen

Beef Stroganoff over Buttered Noodles

Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Noodle Casserole

Recipe courtesy of Food Network Kitchen

Chicken and Noodles

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories