Glass-Noodle Salad with Chicken

45 minutes Prep: 25 minutes Cook: 20 minutes

119 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	ounces	mungbean noodles
6	ounces	shrimp	shelled and deveined
1	tablespoon	vegetable oil
1	each	chicken breast	boned, skinned, chopped
1	x	salt
1	x	black pepper	freshly ground
1	each	serrano pepper	red, chopped
1	each	serrano pepper	green, chopped
3	tablespoons	lime juice
2	tablespoons	fish sauce	nam pla
1	teaspoon	sugar
3	each	shallots	peeled and thinly sliced
1/4	cup	cilantro leaves
1	x	lettuce	for garnish
1	x	shallots	crisp, fried, optional, for garnish

Directions

Cover noodles with water until soft and pliable, about 15 minutes.

Drain.

Add noodles to a large pot of boiling water.

Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes).

For a crunchy texture, just dip them in boiling water for 5 to 10 seconds.

Drain and rinse with cold water.

Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink.

Remove and cool.

Add oil to a wok or skillet.

Add chicken; sauté until it loses its pink color.

Break into small morsels.

Season with salt and pepper to taste. Cool.

Mix together chiles, lime juice, nam pla, sugar, shallots and coriander.

Add chicken, shrimp and chilled noodles; mix well.

Serve over a bed of shredded lettuce.

Garnish with crisp fried shallots.

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Nutrition Facts

Serving Size 86g

Amount per Serving

Calories 119 32% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 100mg	33%
Sodium 652mg	27%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 16.0g	32%

Vitamin A	5%		Vitamin C	9%
Calcium	3%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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