Thai Chicken Noodle Salad

This salad was really quite good; however, I don't think I chose the best day for it, or even the best meal for it.  It's very light and refreshing.  It would be perfect for a summer day luncheon.  Instead, I made it for a rainy day dinner.  And yes, technically it is still summer, but it feels like fall.

It's actually quite easy as well, once you've acquired the ingredients.  And although it calls for an English cucumber, a good old U.S. cucumber tastes the same.  The English cucumber is just more cooperative when it comes to slicing.  It's nice and straight and therefore slices easily and each piece is identical to the next.  And I couldn't find anchovy paste.  I had to mince a single anchovy out of the can.  I suspect the folks at HyVee think I'm nuts.  Frankly, I really didn't taste the anchovy, but I suspect the dish would lose some depth without it.

The only thing I didn't include in the recipe was fresh basil.  It is really hard to find for some reason.  I need to start growing my own herbs again.  It's so annoying to go without, and this is one instance in which dry basil would be a poor substitute.

The recipe came from the Everyday Food "Light" cookbook. Here's the recipe:

Ingredients for Salad:

1.25 pounds boneless, chicken breasts, thinly sliced and marinated in Spicy Asian Dressing.  The dressing recipe follows.

2.5 ounces Chinese rice noodles

1 Tablespoon Vegetable oil, such as safflower

2 medium carrots, shaved into ribbons

1 English cucumber, halved lengthwise and thinly sliced crosswise

.24 cup fresh basil leaved

Assorted garnish, such as bean sprouts, chopped peanust, fresh mint leaves, red pepper flakes, and sliced scallion greens, which are all optional.  I just added chopped peanuts.

Spicy Asian Dressing Ingredients:

4 scallions, white parts only, thinly sliced

2 garlic cloves minced

.5 cup soy sauce

.25 cup rice vinegar

2 tablespoons light-brown sugar

1 tablespoon fresh lime juice

.5 teaspoon anchovy paste or 1 minced canned anchovy

.5 teaspoon red-pepper flakes

Instructions:

1. Combine all ingredients of the Spicy Asian Dressing.  Bring ingredients to room temperature.

2. Place chicken and half of the Spicy Asian Dressing in a ziploc baggy.  Marinate at room temperature 20 minutes.

3. Cook Chinese noodles according to instructions.  Drain and rince

4.  In large skillet, heat oil over medium-high.  Working in batches (do not overcrowd skillet) cook chicken until cooked through.  1-2 minutes.  Placed chicken on top of noodles.

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