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Vietnamese Chicken and Rice Noodle Salad

Ingredients

  • 1 package (250g) rice stick noodles, cooked according to package directions
  • 3 tbsp (45 mL) canola oil
  • 2 shallots, finely minced
  • 2 cloves of garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • 4 tbsp (60 mL) soy sauce
  • 4 tbsp (60 mL) fish sauce
  • 1 cup (250 mL) Western Family Sweet Thai Sauce
  • 4 tbsp (60 mL) rice vinegar
  • 2 tbsp (30 mL) fresh lime juice
  • 1 tsp (5 mL) hot sauce
  • 1 - 1/4 cup (10 oz) rotisserie chicken, shredded
  • 2 red peppers, seeded and sliced
  • 2 green onions, chopped
  • 2 cups (250g) snap peas
  • 1/4 cup (60 mL) fresh cilantro

Directions

1. Heat the canola oil in a small skillet over medium-high heat.  Fry the shallot, garlic and ginger for 2 minutes and pour into a large mixing bowl.
2. Add to the bowl the soy sauce, fish sauce, chili sauce, rice vinegar, hot sauce and lime juice.  Whisk well.
3. Add in the chicken, red pepper, snap peas and cilantro.  Mix well and serve. Garnish with chopped green onions.
Tip: You can substitute tofu for the chicken to make this dish vegetarian.
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Related Recipes

Vietnamese Chicken and Rice Noodle Salad

Ingredients

  • 1 package (250g) rice stick noodles, cooked according to package directions
  • 3 tbsp (45 mL) canola oil
  • 2 shallots, finely minced
  • 2 cloves of garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • 4 tbsp (60 mL) soy sauce
  • 4 tbsp (60 mL) fish sauce
  • 1 cup (250 mL) Western Family Sweet Thai Sauce
  • 4 tbsp (60 mL) rice vinegar
  • 2 tbsp (30 mL) fresh lime juice
  • 1 tsp (5 mL) hot sauce
  • 1 - 1/4 cup (10 oz) rotisserie chicken, shredded
  • 2 red peppers, seeded and sliced
  • 2 green onions, chopped
  • 2 cups (250g) snap peas
  • 1/4 cup (60 mL) fresh cilantro

Directions

1. Heat the canola oil in a small skillet over medium-high heat.  Fry the shallot, garlic and ginger for 2 minutes and pour into a large mixing bowl.
2. Add to the bowl the soy sauce, fish sauce, chili sauce, rice vinegar, hot sauce and lime juice.  Whisk well.
3. Add in the chicken, red pepper, snap peas and cilantro.  Mix well and serve. Garnish with chopped green onions.
Tip: You can substitute tofu for the chicken to make this dish vegetarian.