Glass Noodle Salad with Shrimp
James Carrier
NOTES: This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.
How to Make It
Step 1
1
In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly.
Step 2
2
In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
Step 3
3
Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.
Ingredients
6 ounces boned, skinned chicken breast
4 ounces dried bean threads (saifun) or dried angel hair pasta
6 ounces shelled cooked tiny shrimp, rinsed
1/2 cup slivered red onion
1/2 cup chopped pickled garlic (purchased or homemade)
1/4 cup slivered red or yellow bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
3 tablespoons liquid from pickled garlic
3 tablespoons lime juice
2 tablespoons sugar
About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt
5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped
Directions
Step 1
1
In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly.
Step 2
2
In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
Step 3
3
Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.
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