Serve with: A chopped salad of plum tomatoes and cucumbers with purchased ginger dressing. Dessert: Coconut cupcakes.
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound vermicelli
6 tablespoons rice vinegar
5 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons grated peeled fresh ginger
2 tablespoons chili-garlic sauce
2 tablespoons oriental sesame oil
2 1/2 cups sliced green onions
2 cups diced cooked chicken
1/2 cup chopped fresh cilantro
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain well.
Step 2
Whisk together next 6 ingredients in large serving bowl. Add hot pasta, green onions, and chicken; stir to coat with sauce. Add cilantro; toss to blend.
