Ingredients Jump to Instructions ↓

  1. 1 cup soy sauce

  2. 1/2 cup mirin

  3. 1/4 cup brown sugar

  4. 3 tablespoons minced ginger

  5. 3 cloves garlic, minced

  6. 1 tablespoon sambal* Poached Chicken Breasts, recipe follows

  7. 10 1/2 ounces glass noodles*

  8. 4 cups boiling hot water

  9. 1/2 cup Basic Sauce, recipe follows

  10. 1/2 jicama *, julienne

  11. 1 carrot, julienne

  12. 1/2 green papaya *, julienne

  13. 1 mango , cubed

  14. 1 English cucumber, seeded and cubed

  15. 1/4 cup fresh cilantro leaves

  16. 2 tablespoons fresh Thai basilleaves, chiffonade

  17. 1/2 cup Spicy Dressing, recipe follows

  18. 1 cup bean sprouts

  19. 1/4 cup fresh mint leaves, chiffonade

  20. 1/4 cup peanuts *Can be found at specialty Asian markets.

Instructions Jump to Ingredients ↑

  1. To make marinade: Combine the soy sauce , mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot , green papaya, mango, cucumber , cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint , and peanuts. Drizzle with some more of the Spicy Dressing.


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