FLAVOR BOOSTER A fragrant sauce made from a handful of pantry standbys—including soy sauce, garlic, vinegar, and red-pepper flakes—serves as a marinade for the chicken and a dressing for the finished salad. Feel free to substitute pork or beef for the chicken.

　　

Ingredients

serves 4

　　1 1/2 pounds boneless, skinless chicken breasts, thinly sliced crosswise

　　Spicy Asian Dressing (recipe follows)

　　Coarse salt

　　3 1/2 ounces Chinese rice noodles, broken in half if long

　　1 tablespoon vegetable oil, such as safflower

　　2 medium carrots, shaved into ribbons with a vegetable peeler

　　1 English cucumber, halved lengthwise and thinly sliced crosswise

　　1/4 cup fresh basil leaves, torn

　　Assorted garnishes, such as bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens (optional)

　　

Step 1

Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature 30 minutes (or refrigerate up to 1 day).

　　

Step 2

In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well and transfer to a platter.

　　

Step 3

In a large skillet, heat oil over medium-high. Working in batches (do not crowd skillet), sauté chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

　　

Step 4

Add carrots, cucumber, and basil. Drizzle with reserved dressing, and serve with garnishes, as desired.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 370

　　

Step 7

Fat: 6g (1.1g Saturated Fat)

　　

Step 8

Protein: 38g

　　

Step 9

Carbohydrates: 40.8g

　　

Step 10

Fiber: 2.3g

　　Everyday Food: Light