Glass Noodle and Chicken Salad
- 250 grams Glass noodles
- 2 carrots
- 4 Chicken breasts (each about 140 g)
- peppers (white)
- 2 tablespoons Peanut oil
- 1 Cucumber
- 2 scallions (only the green part)
- 2 Oranges
- 1 tablespoon honey
- 3 tablespoons Rice vinegar
- 1 teaspoon freshly grated ginger (freshly grated)
- 1 teaspoon Sambal oelek (to taste)
Cook the rice noodles according to package directions and drain. Peel the carrot and cut into 5 cm (approximately 2 inches) long sticks.
Rinse and pat dry the chicken breasts, then chop into bite-size pieces. Season with salt and pepper. Saute in hot oil with the carrots about 3 minutes until golden brown. Remove from heat and let cool.
Rinse and peel the cucumber, and cut into slices. Rinse the green parts of the scallions and cut into rings. Peel the oranges and cut out the segments, then squeeze out juice and set aside.
Mix the juice with the honey, vinegar, ginger and sambal oelek. Season with salt. Combine the noodles, chicken, carrots, cucumbers and orange segments and stir together. Season and serve immediately.