Rice Noodle Salad with Grilled Lemongrass Chicken
This is total leftover salad- but in the best possible way! I just was craving Asian flavors all last week, and made a batch of my Peanut Butter, Ginger and Chili- Sesame Sauce . There was sauce left over. There were also some of my sweet and spicy pickled red onions left over. Plus tons of fresh vegetables, herbs and one beautiful ripe mango.
One thing led to the next, and this Asian inspired rice noodle salad turned into lunch for a crowd! There were sweet and savory flavors in the sauce, as well as a lovely bit of spice and chunks of juicy mango. Yum, yum.
If you want a delicious, easy one pot meal, (great for lunch or dinner) this is a perfect solution!
Spicy Asian Rice Noodle Salad with Grilled Lemongrass Chicken, serves 6
½ pound thinly cut skinless, boneless chicken breasts
1” piece of ginger, minced
1 large clove of garlic, thinly sliced
1 stalk of lemongrass, cut into ½” pieces
1Tbs of vegetable oil
½ bell pepper thinly sliced
½ ripe mango, thinly sliced
1/3 cup of minced green onion
fresh basil, mint and cilantro
½ cup chili-peanut sauce
1/3 cup chopped, salted, roasted peanuts
1/3 cup sweet and spicy pickled red onions
16oz package rice noodle sticks
limes and cilantro for garnish
In a bowl, combine the chicken with the ginger, garlic, lemongrass and oil. Let marinate up to an hour.
Grill the chicken over medium heat, cooking until juices run clear and the center is just opaque. Slice the chicken and set aside.
In a large bowl, add the sauces and set aside,
Meanwhile take your rice noodles and soak them in a bowl of warm water. Also, heat a pot or kettle of water to boiling.
Drain the water from the bowl of noodles and refill with the boiling water. Let the noodles sit in the bowl of boiling water just for a minute, then drain immediately.
Add the noodles to the sauce and toss so that the noodles can soak up the sauce.
As you toss the salad, add all of the vegetables and the chicken, mixing well.
Garnish with the limes and cilantro and serve!