Five-Spice Chicken Noodle Salad
Photo: Annabelle Breakey; Styling: Karen Shinto
Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick.
How to Make It
Step 1
1
Heat grill to medium (350° to 450°).
Step 2
2
Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
Step 3
3
Heat a large pot of water to boiling.
Step 4
4
Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
Step 5
5
Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
Step 6
6
Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.
Step 7
7
Note: Nutritional analysis is per serving.
Ingredients
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Directions
Step 1
1
Heat grill to medium (350° to 450°).
Step 2
2
Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.
Step 3
3
Heat a large pot of water to boiling.
Step 4
4
Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.
Step 5
5
Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.
Step 6
6
Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.
Step 7
7
Note: Nutritional analysis is per serving.
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