RCI-ND.005.0012.001
Bangkok Noodle Salad
Bangkok Noodle Salad from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- cappellini or other thin Pasta4 oz
- green Onion4 unitwhites only, sliced thinly
- carrots1/2 cupthinly sliced or julienned (i like to blanch them for a
- bit in a pot of boiling salted water - i just do not like1 unit
- that raw flavor)1 unit
- cucumber1/2 cupcut into thin strips
- cooked Chicken1 cupcut into thin strips
- cilantro1/2 cupchopped
- chopped peanuts to garnish1 unit
- Peanut butter1/4 cupchunky style
- tblsp soy sauce2 unit
- 1 TSP
- 1/4 TSP
- tblsp rice wine vinegar2 unit
- 2 TSP
Method
1
Bring a large pot of salted water to a boil and cook the cappellini according to package directions until al dente, then drain and rinse under cold water to cool completely.
10 minutes
2
Bring a separate pot of salted water to a boil and blanch the carrots for 2-3 minutes until tender-crisp, then drain and transfer to ice water to stop cooking.
5 minutes
3
Whisk together the peanut butter, soy sauce, Dijon mustard, red pepper flakes, rice wine vinegar, and sesame oil in a small bowl until smooth and well combined.
2 minutes
4
Combine the cooled cappellini, blanched carrots, cucumber strips, cooked chicken, green onion whites, and cilantro in a large mixing bowl.
3 minutes
5
Pour the peanut dressing over the noodle mixture and toss thoroughly until all ingredients are evenly coated.
2 minutes
6
Divide the noodle salad among four serving bowls or plates and top each portion with chopped peanuts as garnish.