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Glass-noodle Salad With Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables, Seafood Thai Oriental, Poultry, Salads 4 Servings

INGREDIENTS

4 oz Mung bean noodles
6 oz Med shrimp
shelled and deveined –
1 T Vegetable oil
1 Whole chicken breast
boned skinned chopped
Salt
Fresh ground black pepper
1 Red fresh serrano chile
chopped
1 Green fresh serrano chile
chopped
3 T Lime juice
2 T Nam pla, Thai fish sauce
1 t Sugar
3 Shallots
peeled and thinly sliced
1/4 c Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots, opt.
for garnish

INSTRUCTIONS

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes.
Drain. Add noodles to a large pot of boiling water. Reduce to medium
heat and cook until noodles are plump and glass-like (2 minutes). For
a crunchy texture, just dip them in boiling water for 5 to 10  seconds.
Drain and rinse with cold water. Chill. In a large pot of  water blanch
the shrimp for 5 seconds until they curl and turn pink.  Remove and
cool. Add oil to a wok or skillet. Add chicken; saute  until it loses
its pink color. Break into small morsels. Season with  salt and pepper
to taste. Cool. Mix together chiles, lime juice, nam  pla, sugar,
shallots and coriander. Add chicken, shrimp and chilled  noodles; mix
well. Serve over a bed of shredded lettuce. Garnish with  crisp fried
shallots.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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