Sesame Chicken Noodle Salad

Ingredients

• 14 oz rice noodles. I used these ones
• 10 oz of chicken breast, cut into thin slices
• 1 carrot, cut into long thin strips
• 1/2 bunch of cilantro, chopped
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 white (or red) onion, sliced thinly
• 4 cloves of garlic (chop 3 of them and slice one of them)
• 2 green onions (scallions) chopped
• 1/4 cup of bean sprouts, washed and soaked
• 2 tsp peanut or vegetable oil
• 4 tsp soy sauce
• 2 tsp sesame seeds

Dressing

• 3 tsp rice wine vinegar
• 5 tsp soy sauce
• 5 tsp sesame seed oil
• 1 tsp olive oil
• 1 garlic clove, finely chopped

• 1 tsp grated fresh ginger root

  Cooking

1. in a large frying pan or wok, add peanut/veg oil and the three chopped garlic cloves. once fragrant, add the chicken and soy sauce and stir fry for 4 to 5 minutes, or until golden brown. add sesame seeds and toss in remaining heat for a minute. remove from heat and let sit.
2. in a pot, add hot water and bring to a boil. reduce the heat, remove pot from heat and add the noodles and cover with lid. let sit, covered with the lid for a few minutes (about 5 for me) and then drain and rinse noodles with cold water. place noodles a large bowl.
3. for the dressing combine all the dressing ingredients in a bowl and whisk together very well or in a bottle and shake very well.
4. combine the vegetables (and the one sliced garlic clove) with the noodles and toss well. add the chicken and toss well again. you can either combine the dressing to the whole salad at the point, or you can serve and dressing individually. garnish with some whole cilantro leaves the green part of the chive and some sesame seeds.

bon appetit