Light Sunday Dinner Recipe

A great light and healthy meal for Sunday night dinner is Thai chicken and noodle salad. Try the recipe below and enjoy!

Ingredients:

Serves 4
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing (4 thinly sliced scallion whites, 2 minced garlic cloves, 1/2 cup soy sauce, 1/2 cup rice vinegar, 2 tablespoons light-brown sugar, 1 tablespoon fresh lime juice, 1/2 teaspoon anchovy paste - mix together in bowl)
1/2 teaspoon red-pepper flakes
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Directions: 

1. Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).

2. In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.

3. In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

*Recipe from marthastewart.com