Yeshi Rice Noodle Salad
This Vietnamese inspired rice noodle salad is a great dish for easy entertaining. Most of the prep can be done ahead of time and cooked when you're ready to eat. It can be easily adapted to be vegetarian by simply replacing the chicken with toasted tofu.
"So tastes and feels good eating this dressing!" - Kristy, Yeshi Fan
Yeshi Rice Noodle Salad (serves 2)
2 farm fresh chicken breast (can substitute for shrimp or tofu to make it vegetarian)
1 package (250g) rice noodles, cooked according to package directions
1 small english cucumber, sliced julianne
1 tomato cut half slices
4 cups mixed greens
3 radishes sliced thin
1 tbsp of olive oil
Parsley for garnish
Black sesame seeds for garnish
1 cup of Yeshi Sesame Ginger dressing
Step 1 Heat 1 tablespoon of olive oil in a frying pan over medium heat. Cook chicken for 4 minutes per side, or until cooked through. Set aside on a plate.
Toss cooked noodles with 1/2 cup of Yeshi Sesame Ginger dressing.
Step 3 To assemble the salad, place 2 cups of mixed greens on the bottom of 2 salad bowl, top with Yeshi and rice noodles, cucumber, tomato, radishes and chicken.
Drizzle with remaining Yeshi and garnish with sesame seeds and parsley. Enjoy!