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from "New York Cookbook" by Molly O'Neill

This bright-tasting, exotic chicken and noodle salad makes a delicious summer meal, served warm or cold.

Serves 4 to 6

1/2 bundle bean threads (cellophane noodles)*
3 tablespoons nuoc nam (oriental fish sauce)
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 cloves garlic, minced
1 3/4 cups shredded cooked chicken
1/2 pound Chinese cabbage, shredded**
1 carrot, peeled and shredded
1 cucumber, peeled, seeded, and shredded
1 small onion, thinly sliced
2 tablespoons finely chopped fresh mint leaves
2 tablespoons chopped unsalted peanuts

*FreshDirect Note: For this recipe, we've elected to use thin rice noodles. For best results, we recommend you use 1/2 of the package.

**FreshDirect Note: We've included raw chicken with this recipe. Just bake, sauté, poach or broil before beginning the salad.

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1. Place the cellophane noodles in a large pot of boiling water. Simmer for 2 minutes; remove from the heat. Let the noodles sit in the hot water until tender, about 7 minutes. Drain and set aside.
2. In a small bowl, combine the fish sauce, vinegar, sugar, and garlic.
3. In a large mixing bowl, combine the cooked chicken, cabbage, carrot, cucumber, onion, and cellophane noodles. Add the mint and peanuts, toss well, and serve.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  A Taste Of Thai Rice Noodles - $4.49/ea
  Cal-Organic Organic Carrots - $1.59/ea Save! 2 for $3.00
  CMS Archive - $10.99/lb Save! $9.99/lb for 2lb or more
  Napa Cabbage - $1.49/lb
  Green Cucumber - $0.99/ea Save! 2 for $1.50
  Organic Yellow Onion, Medium - $2.29/lb
  Organic Mint - $2.99/ea
  Planters Dry Roasted Unsalted Peanuts - $4.79/ea
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Garlic - $3.99/lb
  Roland Fish Sauce - $2.29/ea
 6.76fl oz
  Marukan Rice Vinegar - $3.19/ea
 12fl oz
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