An il Fustino recipe

For more recipes visit ilfustino.com

Author: Jody Kirkley

I made this instead of a beef salad because I had left-over Costco chicken and no beef. It really turned out well. You must use the Kaffir-Lime-Vinegar-Sauce to finsh this.

Try marinating bean sprouts in the sauce as an appetizer.

Serves: 4

Warm Asian Chicken Noodle Salad


INGREDIENTS

3/4 pound, cooked chicken
1 tablespoon, oyster sauce
1 tablespoon, soy sauce
1/2 teaspoon, sugar
8 ounces, uncooked fine rice vermicelli
1/2 cup, coconut milk
1 teaspoon, il Fustino Avocado Oil
1 cup, thinly sliced yellow onion - separated into rings
4 cups, bean sprouts
2 cups, cucumber - peeled and julienned
1 cup, green cabbage - thinly sliced
1 cup, carrots - peeled and julienned
10 basil leaves - coarsely chopped
Kaffir Lime Vinegar Sauce
2 tablespoons, il Fustino Kaffir Lime Vinegar
1 tablespoon, fish sauce
1 teaspoon, garlic salt
1 green onion - chopped
1 tablespoon, unsalted peanuts - finely chopped

METHOD

  1. Break chicken up into bite-sized chunks.
  2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
  3. Combine bean sprouts, cucumber, cabbage, carrots, and basil in a large bowl; toss gently.
  4. Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
  5. Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add chicken; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
  6. Spoon bean sprout mixture into each of 4 large shallow bowls; top with chicken mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
  7. For the Kaffir Lime Vinegar Sauce: Combine all ingredients except the peanuts.
  8. Just before serving add the peanuts.