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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.
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.
In a small bowl, combine the fish sauce, vinegar, sugar, and garlic.
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.