Cold Asian Noodle Salad

Cold Thai Noodle Salad

Serves 4

7-Minute Egg: 4 Eggs, at room temperature

2 tsp Sugar

2 Tbsp Prosecco Vinegar

2 Tbsp Soy Sauce

Shiitake Chicken:

1lb Thin Sliced Chicken Breast

1 ½ Tbsp Black Garlic Shiitake Rub

2 tsp Toasted Sesame Oil

Sriracha Sea Salt and Fresh Ground Black Pepper

Salad: 7oz Rice Noodles, cooked and Chilled

½ head of Cabbage, Thinly Sliced

½ cup Carrots, shredded

1 Bell Pepper, thinly sliced

3 Green onions, sliced

12 Thin Slices of Cucumber

Toasted Peanuts (optional)

Dressing:

2 Tbsp Toasted Sesame Oil

2 Tbsp Spicy Sriracha Balsamic Vinegar

Juice of 1 Lime

2 cloves of Garlic, minced

1-2 Tbsp Cilantro, rough chopped

1-2 Tbsp Mint, rough chopped

Sriracha Salt and Fresh Ground Black Pepper, to taste

For the Eggs: Bring a saucepan of water to a boil and gently drop in the eggs. Cook for 7 minutes and remove. Run under cold water and peel.

Meanwhile, whisk together the sugar, vinegar, and soy sauce. Add the eggs and marinate at least 1 hour up to overnight.

For the Chicken: Drizzle the chicken with the oil and rub both sides with the rub, salt and pepper. Place on a parchment lined sheet pan and pack at 375F for 20-25 minutes or until chicken reaches 165F. The chicken can be sliced warm and served with the salad, or chilled before serving.

For the Dressing: Whisk all the ingredients together and season to taste with salt and pepper.

For the Salad: In a large bowl combine the rice noodles, cabbage, carrots and pepper peppers. Pour the dressing over the salad and toss until everything is well combined.

Assembly: Divide the noodle salad among 4 bowls and top with the sliced chicken breast. Cut the eggs in half and place two haves in each bowl. Garnish with Cucumber slices, green onions and peanuts if using.