Prep
0-15 min
Cook
10 MIN
Calories
390
Ingredients
250 g
wide dry rice noodles
2/3 cup
Renée's Asian Sesame Vinaigrette
2 tbsp
fresh lime juice
2 tbsp
soy sauce
2 cups
shredded cooked chicken
1-1/2 cups
shredded cabbage
1
carrot, peeled, cut into matchlike sticks
1
yellow pepper, cut into thin strips
1 cup
cooked edamame (shelled)
2
green onions, cut into thin slices
1
fresh chili pepper, seeded, chopped
1/4 cup
chopped dry roasted peanuts
2 tbsp
chopped fresh cilantro
2
limes, each cut into 3 wedges
Instructions
Step 1
Pour boiling water over noodles in large heatproof bowl, adding enough water to completely cover noodles; cover. Let stand 10 min.
Step 2
Drain noodles; rinse under cold running water until completely cooled. Drain well; place in large bowl.
Step 3
Add vinaigrette, lime juice and soy sauce; toss until noodles are evenly coated with vinaigrette mixture. Add all remaining ingredients except nuts, cilantro and lime wedges; mix lightly.
Step 4
Sprinkle salad with nuts and cilantro. Serve with lime wedges.