Annie’s Sumatran Chicken Noodle Salad

4-6 Servings

3 lbs. Chicken Boneless Skinless Thighs sliced into thin pieces

1 Bag of Maifun (Rice) Noodle 6.75oz

¼ Head of Cabbage thinly sliced

4 Medium Tomatoes diced

1 Bunch Cilantro chopped

1-1/2 Tbsp Fish Sauce

1 Bunch Green Onions thinly sliced, separate white and green parts

6 Slices of Ginger julienne

3 Cloves Garlic minced

¼ Tbsp Chili Peppers sliced

2 Cups Bean Sprouts

½ Cup Carrots julienne

Juice of 1 ½ Lime

1 Tbsp Olive Oil

Marinade

½ Cup Rice Vinegar

½ Cup Water

1 Tbsp Fish Sauce

2 Tbsp Sugar

In a bowl combine boiled water and noodles. Soak for 2-3 minutes (al dente), drain.

In a separate bowl combine the marinade.

Combine noodles with ½ marinade, cabbage, ½ tomatoes and ½ cilantro. Set aside.

Heat a wok or skillet, add oil, sauté garlic white part of green onions and ginger for 1 minute.

Add chicken, chili pepper, and fish sauce. Cook about 5 minutes or until chicken is cooked. Cover with lid.

Just before removing from the heat, add remaining green onions, carrots, bean sprouts and remaining dressing. Stir well and remove from heat.

Place noodles in a serving dish, pour chicken on top. Garnish with cilantro and sliced limes.