These days I am all about quick and easy, especially on school nights. I don’t know about you guys but, especially since we have young children, I feel like we are always rotating in the “guaranteed-the-kids-will-eat-it type meals” into the weekly dinner rotation. Spaghetti. They will always eat. Any kind of chicken. They will always eat. Meat/steak/pork. Basically any type of meat, they will eat. But since we’re trying to eat a little healthier and again, I’m looking for faster recipes these days (saving the more elaborate ones for the weekends), we tried this dish.
Brown rice noodles are really starting to become a favorite of mine. I love that they are healthy and they take less time to cook vs. regular pasta noodles. Did Phoebe pick out all of the mint and cilantro from her bowl? Oh heck yeah. Did Madeline throw some noodles on the floor and laugh hysterically? Of course she did. But they ate most of it and that’s all that matters.
If you’re looking for an easy, quick, rice noodle salad and have access to a juicy rotisserie chicken (or go vegetarian), this is the recipe for you!
Tip: You can do cold, but I found this more satisfying with warm or hot shredded rotisserie chicken. Worked for me and I think tasted better.
Variation: You can also stir fry the tofu and carrots so it’s a little warmer too!
I hope you enjoy!
Asian Chicken and Rice Noodle Salad
Ingredients
- 8 ounces brown rice noodles pad thai noodles
- 1 1/2 tablespoons coarsely chopped fresh ginger
- 1 large scallion cut into 2-inch pieces
- 1 garlic clove smashed
- 3 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons brown sugar
- 2 cups rotisserie chicken shredded
- 1 cup tofu sliced long and thin
- 2 carrots coarsely shredded or julienned
- 1 cucumber—peeled seeded and thinly sliced or julienned
- 1/3 cup torn cilantro leaves
- 1/3 cup torn mint leaves
- 1/4 cup roasted unsalted peanuts coarsely chopped (optional)
- Lime wedges for serving optional
Instructions
- In a large saucepan of boiling salted water, cook the rice noodles until they are al dente, about 5 to 7 minutes; see package instructions. Drain and rinse them under running water until cold.
- In a blender or food processor, combine the coarsely chopped ginger with scallions and smashed garlic and pulse until chopped. Add the fish sauce, lime juice and sugar and process until smooth.
- Transfer the rice noodles to a large serving bowl. Add the chicken, tofu, carrots, cucumber, cilantro and mint and toss. Add the dressing and toss until evenly coated. Sprinkle the rice noodles with peanuts and serve with lime wedges if desired.
Recipe adapted from Food & Wine.
Sarah says
September 13, 2012 at 4:11 pmMy Levi only eats chicken. He won’t touch beef. This sounds like the perfect easy recipe. All ingredients I normally carry in my pantry/fridge. Very importnant since my better half has enforced a “blog budget”. Thanks for sharing your and it’s so cute to hear your kids helping you make the dish. Makes more invested to eat it when they make it themselves! 🙂
hipfoodiemom says
September 13, 2012 at 6:02 pmHi Sarah, thank you! Yes, we are all about the “blog budget” over here too! But sometimes, I can’t help myself! I hope Levi likes it! I get really excited when my kids eat what I make (because I know my hubby will eat everything). warms my heart.
REMCooks.com says
September 13, 2012 at 5:44 pmSounds fabulous!
hipfoodiemom says
September 13, 2012 at 6:02 pmThank you so much! 🙂
YinMom YangMom Allie says
September 22, 2012 at 3:29 amsounds fabulous! would love to try it… my kids barely eat anything! ugh. did yours always go for things like cilantro and ginger and fish sauce? i hope mine come around at some point…
hipfoodiemom says
September 22, 2012 at 5:10 amHi Allie,
My kids still pick out the cilantro and sometimes I give them some without it. . but they will eat foods with ginger and fish sauce. If I use too much fish sauce, they don’t like it but when I add it in moderation, they are fine. We always eat a lot of Asian foods . and they will almost eat any kind of pasta. How old are your kids? I think as long as we keep exposing them and offering it, they might come around at some point! 🙂 Keep trying!
YinMom YangMom Allie says
September 23, 2012 at 4:16 pmthey are 5 and 3, and i definitely see the 5-year old is opening his mind a bit. but the 3-year old is impossible! i will keep offering and keep my fingers crossed! i’m making this recipe regardless… xoxo
hipfoodiemom says
September 23, 2012 at 4:38 pmI hear you! I have a 5 and almost 2 yr old! 🙂 sounds good! Let me know how you like it!
YinMom YangMom Allie says
September 27, 2012 at 5:44 pmmade this on tuesday night and it was fabulous! that dressing is a flavor bomb…! the flavors and textures reminded me of a vietnamese summer roll. big hit, we will definitely be making it again!