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Creamy, crunchy, and cool, this noodle salad comes together in just a few minutes, thanks to pre-cooked chicken, quick-soaking rice noodles, and a premade sesame sauce.
What You Get
Sous vide chicken breast
What You’ll Need
Makes 3 servings
Active Time: 10 minutes
Total Time: 10 minutes
Bring a large pot of water to a boil. Add the rice noodles and cook until tender, 3 minutes or according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 teaspoon vegetable oil and toss to separate the strands.
Meanwhile, slice a handful of green onions. Shred or dice the chicken. In a large bowl, combine the cabbage slaw, chicken, noodles, and sesame sauce, and toss to combine.
Heap the noodle salad into bowls, sprinkle with the green onions and serve. Or transfer individual servings into airtight containers, and refrigerate for up to 3 days.