Cold Asian Noodle Salad
Cold Thai Noodle Salad
7-Minute Egg: 4 Eggs, at room temperature
2 tsp Sugar
2 Tbsp Prosecco Vinegar
2 Tbsp Soy Sauce
1lb Thin Sliced Chicken Breast
1 ½ Tbsp Black Garlic Shiitake Rub
2 tsp Toasted Sesame Oil
Sriracha Sea Salt and Fresh Ground Black Pepper
Salad: 7oz Rice Noodles, cooked and Chilled
½ head of Cabbage, Thinly Sliced
½ cup Carrots, shredded
1 Bell Pepper, thinly sliced
3 Green onions, sliced
12 Thin Slices of Cucumber
Toasted Peanuts (optional)
2 Tbsp Toasted Sesame Oil
2 Tbsp Spicy Sriracha Balsamic Vinegar
Juice of 1 Lime
2 cloves of Garlic, minced
1-2 Tbsp Cilantro, rough chopped
1-2 Tbsp Mint, rough chopped
Sriracha Salt and Fresh Ground Black Pepper, to taste
For the Eggs: Bring a saucepan of water to a boil and gently drop in the eggs. Cook for 7 minutes and remove. Run under cold water and peel.
Meanwhile, whisk together the sugar, vinegar, and soy sauce. Add the eggs and marinate at least 1 hour up to overnight.
For the Chicken: Drizzle the chicken with the oil and rub both sides with the rub, salt and pepper. Place on a parchment lined sheet pan and pack at 375F for 20-25 minutes or until chicken reaches 165F. The chicken can be sliced warm and served with the salad, or chilled before serving.
For the Dressing: Whisk all the ingredients together and season to taste with salt and pepper.
For the Salad: In a large bowl combine the rice noodles, cabbage, carrots and pepper peppers. Pour the dressing over the salad and toss until everything is well combined.
Assembly: Divide the noodle salad among 4 bowls and top with the sliced chicken breast. Cut the eggs in half and place two haves in each bowl. Garnish with Cucumber slices, green onions and peanuts if using.