this recipe has three parts, first marinate and cook the chicken, next make the dressing and prepare your vegetables, lastly cook your noodles. put it all together and you have a delicious light summer salad.
2 boneless skinless chicken breasts
Ingredients for marinade:
1 Tbsp. peanut oil
2 Tbsp. gluten free soy sauce
1 Tbsp. chinese black vinegar
2 Tsp. sesame oil
4 cloves garlic , pressed
1 Tbsp. ginger, minced
Directions for chicken:
Place ingredients in a glass dish and mix, add chicken breasts, cover, refrigerate for at least 1/2 hour. remove from marinade and grill on hot barbecue until an instant read thermometer reads 165 when inserted into breast. slice into thin slices.
Ingredients for kicking sesame dressing-
8 cloves of garlic,pressed
1 Tbsp. fresh ginger, minced
4 Tbsp. Chinese sesame paste (or peanut butter)
5 Tbsp. sesame oil
5 Tbsp. gluten free soy sauce
1/4 cup sake
1 1/2 Tbsp. Chinese black vinegar
1 1/2 Tbsp sucanat
3 Tbsp. water
process in food processor or blender until smooth.
Ingredients for noodle salad:
1/2 pound flat rice noodles, cooked and rinsed under cold water and tossed with a little sesame oil
2 english cucumbers, peeled, halved, seeded and grated or julienned
1 red bell pepper, cored and sliced
1 1/2 cups bean sprouts, rinsed
1 1/2 cups of your cooked chicken breasts, sliced
3 tablespoons green onions, sliced
Spicy sesame dressing to taste
1. arrange the noodles in individual bowls
2. toss cucumbers, red peppers and bean sprouts and arrange on top of noodles
3. add some sliced chicken, the green onion and top with kicking sesame dressing to taste.