Asian Chicken Salad Over Rice Noodle Cake Recipe

Name: Asian Chicken Salad Over Rice Noodle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole skinless boneless chicken breast; 1 whole scallion, cut into thick slices; 2 quarter-size pieces of fresh ginger, smashed; 2 -3 cups canned chicken broth; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1/4 cup fresh lime juice; 2 teaspoons thai fish sauce, or to taste; 1 teaspoon minced seeded jalapeno chile, if desired; 2 teaspoons sugar; Salt; 2/3 cup vegetable oil; 3 scallions, cut into julienne strips; 1 carrot, cut into julienne strips; 1 cup blanched snow peas, cut into julienne strips; 8 large basil leaves, cut into chiffonade; 8 large mint leaves, cut into chiffonade; 2 tablespoons minced fresh cilantro; 8 ounces rice noodles; Oil for deep frying

Servings: persons

1 whole skinless boneless chicken breast
1 whole scallion, cut into thick slices
2 quarter-size pieces of fresh ginger, smashed
2 -3 cups canned chicken broth
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup fresh lime juice
2 teaspoons thai fish sauce, or to taste
1 teaspoon minced seeded jalapeno chile, if desired
2 teaspoons sugar
Salt
2/3 cup vegetable oil
3 scallions, cut into julienne strips
1 carrot, cut into julienne strips
1 cup blanched snow peas, cut into julienne strips
8 large basil leaves, cut into chiffonade
8 large mint leaves, cut into chiffonade
2 tablespoons minced fresh cilantro
8 ounces rice noodles
Oil for deep frying

1
In a saucepan combine the chicken with the scallion, ginger and salt to taste.
2
Add enough of the chicken broth to just cover.
3
Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to10 minutes, or until chicken is just cooked through.
4
Let cool in broth.
5
Drain and cut into strips.
6
Make the dressing: In a food processor or blender combine ingredients and process until combined well.
7
In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro.
8
Add the dressing and toss to combine.
9
In a deep fat fryer heat the oil until hot.
10
Add the rice noodles and cook until crisp.
11
Transfer to paper towels to drain.
12
Arrange rice noodles on serving plate and top with the chicken salad.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 whole skinless boneless chicken breast, 1 whole scallion, cut into thick slices, 2 quarter-size pieces of fresh ginger, smashed, 2 -3 cups canned chicken broth, and more.

Yes, Asian Chicken Salad Over Rice Noodle Cake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Chicken Salad Over Rice Noodle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions