It was the perfect meal to show off the beautiful place mats that my daughter Lori brought home from her work in Hong Kong.
Ingredients Printable recipe:
1 1/2 pounds chicken cutlets, thinly sliced crosswise
1/2 package of Chinese rice noodles
1 tablespoon vegetable oil
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced
1 can sliced water chestnuts
Optional toppings: bean sprouts, chopped peanuts, sliced scallions
Asian dressing ~ whisk together
2 garlic cloves, finely minced
1/2 cup low sodium soy sauce
1/2 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon anchovy paste
Marinate chicken in 1/2 of the dressing in a plastic bag for 1 hour at room temperature or overnight in the refrigerator. Save the remaining dressing.
In a large pot, bring water to boil. Add salt and noodles; cook until tender (approximately 10 minutes). Drain.
In a large skillet, heat oil over medium-high heat; add chicken a little at a time. If you add too many pieces at once, the temperature of the oil will reduce, and the chicken will not brown easily. Cook thoroughly (about 3-5 minutes).
Plate the noodles. Top with chicken. Add the carrot ribbons, cucumber, and chestnuts.
Drizzle with dressing. Garnish with optional toppings.
(adapted from Martha Stewart)