The other day I had a craving for rice noodles. Usually, this means some sort of noodle soup but the day hosted 80 something degree weather so I put that idea off to another day and instead thought…salad. So I cooked up some noodles, drained them and explored my fridge for what I could add.
I ended up with shredded chicken from a roasted store-bought chicken, red onions, green onions, jalapeño and bell peppers and some leftover fresh tomato salsa. And then I made a most interesting and flavorful dressing with white vinegar, extra virgin olive oil, grainy mustard, orange juice, ginger, and a dash of spicy chili dipping sauce (you could also use a combo of honey and red chili flakes) and a splash of habanero citrus oil.
The result was something crunchy, spicy, sweet and refreshingly satisfying.
3 – 4 oz (about 113 g) of rice noodles per person
3 – 4 oz of shredded cooked chicken per person
1 jalapeno pepper – seeds removed and small diced
1/2 bell pepper – thinly sliced
1/2 red onion – thinly sliced
2 – 3 scallions – thinly sliced
Spoonful of prepared tomato salsa per person
Scallions – for garnish
1/4 cup (59 ml) white vinegar
3/4 cup (177 ml) extra virgin olive oil
1/4 cup orange juice
1 tablespoon (or to taste) spicy chili sauce (or pinch or red chili pepper flakes + spoonful of honey)
1 tablespoon fresh ginger – finely chopped
1 tablespoon – grainy mustard
Splash of habanero citrus oil (optional)
Cook noodles according to package directions, rinse with cold water, drain and set aside
I a large bowl add noodles and chicken, toss with enough dressing to gently coat.
Divide onto individual bowls and top with the onions, peppers, salsa and garnish with the chives.