To celebrate Chinese New Year, we've got a healthy recipe to help you celebrate the holiday.
Phoenix and Dragon Noodle Salad
Serves: 6
Ready in 40 minutes
Difficulty level: Intermediate
Ingredients:
- 1 pkg Boneless, Skinless Air-Chilled Chicken Thighs
- ¾ cup PC® Memories of Hong Kong Soy, Sesame and Ginger Sauce
- 1 pkg Rooster® Rice Vermicelli Noodles
- 12 Jumbo White Shrimp, thawed and peeled
- 1 tsp 100% Pure First-Pressed Canola Oil
- 1 cup Julienned carrots
- 1 cup Julienned snow peas
- 1 cup Julienned sweet red pepper
- 1 cup Julienned English cucumber (skin on)
- 1 cup Thinly sliced green onions
- 1 cup Lightly packed coriander leaves
- ¼ cup Dry Roasted Lightly Seasoned Peanuts, coarsely chopped
Instructions:
- Stir together chicken and ¼ cup of the PC® Memories sauce; cover and marinate in refrigerator for 2 to 4 hours.
- Bring large pot of water to a boil. Remove pot from heat and add noodles. Let stand for 3 to 4 minutes, stirring gently halfway to separate noodles. Drain, rinse thoroughly with cold water and drain well. Cut with kitchen scissors into manageable lengths; set aside.
- Cut shrimp in half lengthwise. Place in small saucepan of simmering water; stir, cover and remove from heat. Let stand for two to three minutes or until shrimp are cooked through. Drain; set aside to cool.
- Remove chicken from marinade, discarding marinade left in bowl. Drain chicken on paper towel. Heat oil in large non-stick frying pan over medium-high heat. Cook chicken for 8 minutes, turning occasionally, or until golden brown. Cover pan; cook for 5 to 7 minutes or until cooked through. Transfer cutting board. Slice into ¼ inch thick strips.Place vermicelli on bottom of large bowl. Arrange chicken, shrimp and vegetables in mounds on top of noodles. Sprinkle coriander and peanuts over top. Drizzle with remaining ½ cup PC® Memories sauce; toss just before serving.