This noodle salad is perfect for summer entertaining: served warm or at room temperature, it features garden-fresh cucumbers and bell peppers which are ubiquitous during the summer months. Topped with a savory-sweet-tangy sauce, it is best served with Asian rice noodles but, in a pinch, pasta noodles are just as delicious (which is what we served here).
Summer Vegetable Chicken Noodle Salad with Cucumbers and Peppers
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing
3 1/2 ounces Chinese rice noodles, broken in half if long (we used pasta as an easy pantry substitute)
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced long
1 English cucumber, halved lengthwise and thinly sliced crosswise
2 bell peppers, sliced
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
- Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
- In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
- Top with carrots, cucumber, and peppers. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce
1/2 cup rice vinegar
2 tablespoons light-brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
1/2 teaspoon red-pepper flakes
- In a medium bowl, mix together all ingredients.