Prep 15 mins
Cook 0 mins
This is a wonderful, easy Asian meal. It calls for vermicelli, but I use corn spaghetti due to dietary needs. Really any kind of pasta works! This can be served hot or cold.
- 1 (16 ounce) package vermicelli
- 6 tablespoons rice wine vinegar
- 1⁄3 cup soy sauce
- 1⁄4 cup olive oil
- 2 tablespoons grated fresh ginger
- 2 tablespoons asian chili-garlic sauce
- 2 tablespoons dark sesame oil
- 2 bunches green onions, sliced
- 2 cups chopped cooked chicken
- 1⁄2 cup chopped fresh cilantro
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- Cook pasta according to package directions, drain well.
- Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.
Hubby and I thought this was pretty good. I used vermicelli, but in the future I think I would use something else, maybe rice noodles or spaghetti noodles, broken in half. We just did not care for the vermicelli. We ate it hot because we didn't want to wait for it to chill, and I saved the leftovers to eat cold. This was an easy & quick recipe, thanks for posting it.
This was incredible, Shire Born! The flavors were perfect, we have a gluten issue so we used brown rice spaghetti noodles. This is as good as something we can pay $$$ for at Pei Wei. Most of the ingredients are pantry staples. I'll double it next time, we ate it all in one sitting.
This is a good salad we enjoyed cold, but I was hesitant about using the cilantro with all the Asian flavors. Wanting to stick to the recipe, I did use it, but only half the suggested amount and we tasted such a strong cilantro flavor that overpowered a bit, so next time I would leave it out completely as a personal choice. Thanks for sharing your recipe :) Made for PAC Fall 09