Asian Rice Noodle Salad with Grilled Chicken, Jalapeños & Fresh Herbs

Directions

1. Wash and dry all produce, then prep aromatics: mince the garlic and thinly slice the jalapeño, removing seeds. Place them in a large mixing bowl.
2. Juice the lime into the bowl and whisk in soy sauce, brown sugar, fish sauce, and toasted sesame oil to make the dressing.
3. If you’ll be using the pot method for noodles, bring a pot of water to boil, remove from heat, then add the rice noodles and let them soak for about 10 minutes before draining and rinsing with cold water.
4. Preheat a grill pan, outdoor grill, or skillet over medium-high heat and lightly coat with oil.
5. Pat the chicken thighs dry and season both sides with salt and pepper. Cook until golden and cooked through, about 8–10 minutes, flipping once. Transfer to a clean plate and let rest briefly before slicing.
6. Prep the vegetables by peeling and julienning the carrot, then trimming and slicing the cucumber into 1/4-inch pieces at an angle. Thinly slice the cabbage and add to the dressing bowl.
7. Strip cilantro leaves from stems and roughly chop mint; add the herbs to the bowl with the dressing and vegetables.
8. Slice the chicken across the grain, then add the chicken, drainage noodles, and vegetables to the bowl. Toss everything to distribute the dressing and ingredients, then divide between bowls for serving.