Ingredients
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4 1/2 ounces rice sticks (malfun)
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4 garlic cloves
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3 limes, juice of, only
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1 tablespoon peanut butter (I used low-fat peanut butter)
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2 teaspoons ginger, chopped
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1 1/4 teaspoons hot chili paste (sambal oeleck)
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1/4 cup canola oil (or your favorite vegetable oil)
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3 cups napa cabbage, shredded
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1 cup carrot, grated
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1 red bell pepper, cut into strips
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1 red onion, thinly sliced
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3 chicken breasts, cooked and shredded
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1/4 cup soy sauce
Instructions
- Cook noodles in a pot of boiling water until tender (3 minutes); drain; and cut noodles in several places with scissors. (The original recipe suggests to spread noodles out on a platter, but I added them to the large salad bowl instead).
- Puree next 7 ingredients (garlic - chili paste) in a blender and with machine running add oil, blending until dressing is smooth. Season with salt and pepper if desired. Set aside.
- In a large salad bowl combine salad ingredients (chicken - cucumbers). (I tossed the salad ingredients with the noodles in the salad bowl).
- Toss with dressing.
- Although I tossed the noodles with the salad in the bowl, the original recipe suggests to arrange noodles on a platter and arrange salad on top of noodles and sprinkle with peanuts, passing additional dressing.
- Can be served warm or is best refrigerated.