Delicious and healthy- well mostly. Perfect for a main dish or lunch!
4 thinly sliced scallion whites 2 minced garlic cloves 1/2 cup low sodium soy sauce 1/2 cup rice vinegar 2 tablespoons light-brown sugar 1 tablespoon fresh lime juice 1/2 teaspoon anchovy paste (or 1 minced canned anchovy) 1/2 teaspoon red-pepper flakes 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise Coarse salt 4 ounces Chinese rice noodles, broken in half if long 1 tablespoon vegetable oil, such as safflower 2 carrots, sliced into ribbons with a vegetable peeler 1 English cucumber, halved lengthwise and thinly sliced crosswise 1/3 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (any or all optional)
Mix the first 8 ingredients in a bowl to make a dressing. Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight). In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
Recipe Borrowed From: Martha Stewart Living
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