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Vietnamese Rice-Noodle Salad

Reviewed: Jun. 13, 2013
Absolutely loved it with my changes. Recipe serves 2 not 4 (provides generous amount of dressing). 3 garlic cloves. No jalapeno; use 1/2 to 1 tsp (to taste) Sriracha sauce. Use 3 TBSP fish sauce as directed for authentic flavor. 1 TBSP sugar. FRESH squeezed lime as directed. Add 1 tsp hoisin sauce to dressing. Peel and remove seeds from 1/2 cucumber; julienne into 1 1/2" strips. Remove center of 8 small-medium sized napa cabbage leaves and julienne. Use 2 servings soba noodles-2 oz dry (healthier and better texture). Mix carrots (use salad shooter/food processor on two small carrots), cilantro into dressing but not cucumber, mint or napa. Place cooled soba noodles into dressing and let sit 5 minutes. Place napa in bottom of each individual bowl. Add noodles, using tongs so dressing remains. Layer with cucumber and mint. Pour remaining dressing into bowls. Add chicken (or shrimp or tofu or beef): saute chicken thighs in canola oil with 1 TBSP peanut butter, 1 tsp soy sauce, 1 tsp grated ginger, 1/2 tsp sesame oil; cook thoroughly; slice into thin strips and place on top of bowls. This is a full meal!
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