Print Thursday, January 01, 2004 Categories: Asian/Appetizers-Side Dish Yield: Ingredients: For The Salad:2 C shredded romaine lettuce 2 C bean sprouts 1 C julienned cucumber 1/3 C chopped
For The Salad:2 C shredded romaine lettuce 2 C bean sprouts 1 C julienned cucumber 1/3 C chopped fresh mint 1/3 C chopped fresh basil
For The Noodles: 1/2 lb dried rice vermicelli
For The Vietnamese Dipping Sauce: 2 small cloves garlic, sliced 1 tsp ground chili paste 1/4 C fish sauce 2/3 C hot water 2 Tbsp fresh lime juice 1/4 C sugar 2 Tbsp shredded carrots
For The Topping: 1 whole boneless chicken breast 2 Tbsp minced lemon grass 1 tsp fish sauce 1 tsp soy sauce 2 Tbsp vegetable oil 3 cloves garlic, sliced 1/2 red (or mild white) onion, sliced
For The Garnish: Roasted, chopped peanuts
Directions:
Mix dipping sauce ingredients together.
Boil noodles 4-5 minutes; rinse and drain. Marinate chicken in lemon grass, fish sauce, soy sauce and sugar.
Combine salad ingredients, place in salad bowls w/noodles.
Heat oil in non-stick pan; add onion & garlic. Stir-fry for 30 seconds. Remove chicken from marinade; stir-fry for 3-4 minutes.
Divide chicken among bowls. Add dipping sauce and mix well.
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