GLASS NOODLE RECIPES CHICKEN RECIPES
CHICKEN AND GLASS NOODLE SALAD RECIPE | MYRECIPES
To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.
Provided by Ann Taylor Pittman
Yield 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)
Number Of Ingredients 13
Steps:
- Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.
- While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
- Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
Nutrition Facts : Calories 346 calories, CarbohydrateContent 34.1 g, CholesterolContent 60 mg, FatContent 11.7 g, FiberContent 2.4 g, ProteinContent 27.1 g, SaturatedFatContent 2 g, SodiumContent 589 mg
GLASS-NOODLE SALAD WITH CHICKEN AND SHRIMP RECIPE | MYRECIPES
Provided by Su-Mei Yu
Yield 5 servings (serving size: 1 cup)
Number Of Ingredients 20
Steps:
- To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.
- To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.
Nutrition Facts : Calories 249 calories, CarbohydrateContent 34.5 g, CholesterolContent 113 mg, FatContent 3.6 g, FiberContent 1.6 g, ProteinContent 21.1 g, SaturatedFatContent 0.7 g, SodiumContent 1250 mg
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- Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 5-6 minutes or until just tender. Drain and set aside in a large bowl. For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Mix the rice powder with the remaining dressing ingredients. Place a non-stick pan over high heat. When it’s hot, add in a ¼ cup of water. Then add the chicken mince. Break up the mince as it cooks. When cooked, use a slotted spoon to transfer the mince to the bowl containing your noodles (discard the cooking liquid). While the chicken is warm, add the shallots and a couple of tablespoons of the dressing and toss. Add the coriander, mint leaves, cabbage and the remaining dressing and toss until well combined. Adjust the seasoning with more fish sauce/chilli powder or lime juice to taste. Serve with cucumber, extra mint leaves and lettuce cups. *NOTES: Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture.
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Reviews 4.7
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Total Time 20 minutes
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Calories 362.7 calories per serving
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Total Time 35S
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From asianinspirations.com.au
Total Time 35S
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