Gluten Free Thai Chicken Noodle Salad

Post date: May 28, 2015 8:49:05 PM

1/2 pound (1/2 pkg.) gluten free Thai rice noodles

2 Tbsp. rice vinegar

2 Tbsp. gluten free soy sauce

1 1/2 Tbsp. fish sauce (optional)

1 Tbsp. sesame oil

1 Tbsp. honey or brown sugar

1 tsp. Asian hot sauce, such as Sriracha or 1/4 tsp. red chili flakes

1 clove garlic, finely minced

2 tsp. finely minced ginger

4 cups shredded cooked chicken

2 medium carrots, sliced into thin matchsticks

1 red bell pepper, thinly sliced

1 English cucumber, halved length wise and thinly sliced crosswise

2 cups bean sprouts

2 green onions, white and green parts thinly sliced

1/2 cup cilantro or Thais basil, roughly chopped for garnish

2 Tbsp. sesame seeds, for garnish

1 lime, sliced into wedges, for garnish

Directions:

Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil using an electric kettle and pour the water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20-25 minutes. Drain well and place noodles back in the bowl.

Meanwhile, stir rice vinegar together with the soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl, Add this dressing to noodles and toss to coat.

Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.

Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.