Rice Noodle Salad with Chicken, Cucumber & Carrots

Silky rice noodles star in chill salads. Toss them with this Vietnamese-inspired mix of crunchy carrots and cukes, a breath of fresh herbs, and a big crush of peanuts. 

What You Get

Rice noodles 

Limes 

Serrano or jalapeño pepper 

Cucumbers

Scallions

Cilantro 

Sous vide chicken breast 

Shredded carrots 

Crushed peanuts

What You’ll Need

Fish sauce or soy sauce

Brown sugar

Olive oil

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Bring a pot of water to a boil. Set the noodles by the stove, but don’t add them yet. (They cook quickly.) 

Step 2

To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish or soy sauce, 2 teaspoons firmly packed brown sugar, and 3 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to taste.

Step 3

Thinly slice the cucumber into half moons, reserving the rest for another use. Slice about ¼ cup of scallions. Pick the cilantro leaves and toss the stems. Drain and shred the chicken. In a large bowl, combine the cucumber, 1 cup of the carrots, the scallions, and chicken.  

Step 4

Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool. Add the noodles to the bowl with the chicken and vegetables, drizzle with the dressing, and toss to coat. Season to taste with soy or fish sauce.

Step 5

Heap the noodle salad in bowls, sprinkle with some of the crushed peanuts, scatter with the cilantro leaves, and serve. 

Contains: peanuts.