Monday, March 28, 2011

Vietnamese Noodle Salad Recipe

It was time to do grocery shopping and I didn't have much left in the fridge so I made up this salad. First it was going to be chicken salad, then it morphed into Vietnamese chicken salad.

I defrosted some leftover roasted chicken.

Then thinly sliced a red onion.

The only pepper I had was orange, so I sliced it thin and added it to the bowl.

I normally would have used a lime but I had none of them either, so I used an orange. I zested the rind and added the juice. I also added about 2 tablespoons of grated ginger.

Next I added granulated garlic, sesame oil, honey, fish sauce and some soy sauce. The amount depends on how much chicken you are using.

I wanted the finished dish to be creamy so I added a bit of sour cream and mayonnaise.

At this point the sauce was tasting quite good but it needed a little something.

Sriracha makes everything taste better.

Some radishes and celery were left in my vegetable drawer so they joined in.

As I stirred the sauce into the rest of the ingredients, I realized I had half of a cabbage too.

Perfect for this salad.

Then I thought of noodles. Adding Asian noodles would make it even better.

And I added a bit of Chinese mustard to add even more flavor.

I had no cilantro so I used some parsley to top it off. This ended up being one of those salads that is hard to stop eating. And it is a very good way to clean out the fridge!