This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish. Redbridge beer is gluten-free.
"Salad freshens without enfeebling and fortifies without irritating."
-Jean-Anthelme Brillat-Savarin, Gourmand
I love rice noodles. The texture is great and they are quick to cook. There are a few tricks, though. One is to not overcook them or they will become gummy. Second is that they will stick together if not oiled or sauced almost immediately, especially if you're going to use them in a salad like this recipe.
There is the drawback that they don't have much fiber, but the other day there were brown rice noodles at Whole Foods, made by Annie Chun. These are really fantastic and worth the extra 60 cents or so. The texture is a little denser and the flavor a little bolder. Best of all, they contain 4 grams of fiber per serving where the regular ones have essentially none.
These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.
Servings = 2 | Serving size =about 4 cups salad
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe will keep well for about 24 hours in the refrigerator.
|1 tsp||olive oil|
|4 quarts||water (divided)|
|3 ounces||rice noodles|
|2 tsp||dark sesame oil|
|8 ounces||boneless skinless chicken thighs|
|8 ounces||snow peas|
|2 medium||green onions (sliced crosswise)|
|1 medium||cucumber (cubed)|
|1/4 cup||raw cashew pieces|
|2 Tbsp||low sodium soy or gluten-free tamari sauce|
|1/4 tsp||red pepper flakes|
|1/2 tsp||lime zest|
|1/2 tsp||Tabasco sauce|
|fresh ground black pepper (to taste)|
|1/4 cup||cilantro leaves|
Preheat oven to 300°F.
Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.
Pour the olive oil in the bottom of a heavy bottom sauce pan.
Place the garlic cut side down in the pan.
Cover and roast for 30 minutes until cloves are slightly brown at the cut end and soft throughout.
Squeeze the roasted garlic cloves into a small bowl. Add the soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper and whisk until smooth. Chill.
While the garlic is roasting, place 3 quarts of water in a large sauce pan over high heat.
When the water boils, add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and immediately rinse thoroughly with very cold water.
Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.
While the water for the noodles is heating, place 1 quart water in a medium skillet over high heat.
When the water is nearly boiling, add the chicken thighs. Poach for about 12 minutes, until the chicken is cooked through, and remove to a plate. Let cool and then dice.
Add the snow peas, green onions, cucumber and cashews to the bowl with the noodles. Toss well and chill.
Add the diced chicken and the garlic sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.
Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.
Serving size = about 4 cups salad
Servings = 2
Amount Per Serving
|Calories 604||Calories from Fat 173|
|% Daily Value|
|Total Fat 18g||31%|
|Saturated Fat 1g||32%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 76g||26%|
|Dietary Fiber 6g||19%|
|Vitamin A 32%||Vitamin C 162%|
|Calcium 20%||Iron 42%|
|Vitamin K 98 mcg||Potassium 1097 mg|
|Magnesium 146 mg|