Name: Chicken and Cellophane Noodle Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 8 ounces cellophane noodles or rice vermicelli; 3 carrots, peeled and cut into 2-inch-long matchsticks; 2 seedless English cucumbers, peeled and cut into 2-inch-long matchsticks; 6 tablespoons rice vinegar; 1/3 cup soy sauce; 2 tablespoons vegetable oil; 1 tablespoon toasted sesame oil; 1 tablespoon grated fresh ginger; 1 garlic clove, minced; 2 cups shredded rotisserie chicken

Why This Recipe Works

We quick-pickle the vegetables while the noodles cook.

Before You Begin

We prefer English cucumbers in this recipe. If you use regular cucumbers, seed them or they will water down the dressing.

Instructions

Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible.

Meanwhile, toss carrots and cucumbers with 2 tablespoons vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining ¼ cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl.

Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.