|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound uncooked vermicelli noodles 6 tbsp. rice vinegar 5 tbsp. soy sauce 1/4 cup vegetable oil 2 tbsp. peeled, finely grated fresh ginger 2 tbsp. srirachi sauce 2 tbsp. sesame oil 2 1/2 cups sliced green onions 2 cups diced cooked chicken 1/2 cup chopped fresh cilantro leaves
Directions
Bring a large saucepan of lightly salted water to a boil. Add pasta and cook until just tender, about 6 minutes, stirring frequently. Drain noodles well. Whisk together rice vinegar, soy sauce, vegetable oil, ginger, srirachi and sesame oil in a large bowl. Add warm, cooked pasta, green onions and chicken. Stir to coat. Add cilantro and toss to blend. Serve salad warm or at room temperature.
Serves 4.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|