Chinese Chicken Salad with Cellophane Noodles

Tonight was another night I assessed what had in regards to time and what was on hand.  I needed to pull something together quickly because I had 3 things started for work and none of them finished!  This salad is subtle.  At first bite you think it is plain.  And then the layer of flavors start to come through.  The textures, the colors and the refreshing dressing is very good.  I probably would prefer it on a hot summer day; but, good nonetheless!  And, by the way, I did manage to finish 2 of the 3 work items before bedtime!

Chinese Chicken Salad with Cellophane Noodles
printable recipe

4-5 ounces cellophane noodles, also known as mung bean threads
4 c. shredded chicken
1 c. grated carrot
2 cucumbers seeded and chopped

For the dressing:

4 large garlic cloves chopped
1/2 tsp. salt
1/4 c. soy sauce
1/2 c. lime juice
1 T. sugar
1 T. peanut butter
1 1/4 tsp. crushed red pepper flakes
1/4 c. vegetable oil

1/3 c. coarsely chopped peanuts-for topping when serving

Place noodles in a bowl and cover with boiling water.  Let sit for 10 minutes then drain.

In a medium bowl combine carrots, cucumbers and chicken.

For the dressing mix the garlic and salt into a paste.  Add the rest of the ingredients and whisk until smooth.

Add half of the dressing to the chicken and vegetables.  Allow to sit for 10 minutes.
Make a nest of noodles on a plate.  Scoop salad into the center.  Drizzle dressing over noodles and salad and sprinkle with peanuts.