This is a dish I could eat everyday because it's light, yet very satisfying and fresh. You could substitute the chicken with cooked shrimp or thinly sliced, pan seared steak. Or, you could get just use only vegetables, adding most any you prefer. I didn't have rice vinegar, so I used red wine vinegar instead, which worked out wonderfully. I also doubled the dressing because this didn't make enough for my liking. This is a very vinegary and sweet dressing, which we enjoyed, but if you're not a fan of your dressing being too vinegary you could add some olive oil to tone it down. I added julienned celery and will add fresh basil and cucumber next time I prepare this light and tasty meal-in-one. Great for a light lunch or dinner. Of course you have to serve it with Sriracha as the perfect condiment for any dish.
2 tablespoons granulated sugar, or more to taste
1/2 cup seasoned rice vinegar
1 tablespoons fish sauce
1 piece (1-inch) fresh ginger, cut into 2 thick slices
1 clove garlic, halved
2 cloves garlic, finely chopped
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons canola oil
2 large skinless, boneless chicken breasts
8 ounces rice noodles
2 carrots, grated
2 cups fresh bean sprouts
1 jalapeno or other chili pepper, cored and thinly sliced
2 scallions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1/4 cup peanuts, coarsely chopped
1 lime, quartered, for garnish
Make the dressing:
In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic halves and the diced. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.)
Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic.
Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet.
This can be prepared several days in advance; keep refrigerated.
Bake the chicken:
Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over.
Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F.
While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one.
Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.)
Sear the chicken:
Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn.
Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible.
Assemble the salad:
Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.
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