This Asian noodle salad is packed with flavor from the fresh herbs, crunchy veggies, honey soy dressing, and broiled crispy chicken thighs. We have been eating it for lunches for the past couple of weeks and couldn't be happier. Not only can you make it in advance (yay!), I think it gets better after a day in the fridge when the noodles really have time to soak up the dressing. The recipe itself originally was inspired by fresh Vietnamese spring rolls and then took on a mind of its own from there.
The base started with rice noodles (soba noodles would work as well), lots of fresh crunchy veggies, and fresh herbs which are key to a good spring roll. The dressing is a simple Asian inspired dressing with fresh lime juice, rice vinegar, soy sauce, honey, garlic, and a Thai chili pepper for a bit of spice. Then to add some protein, I broiled up some boneless skinless chicken thighs with Hoisin sauce. Delicious and although there is some prep involved, a fairly simple meal. Vegetarians could substitute in broiled tofu for the chicken.
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If you have time toss the vegetables, noodles, and dressing together and let rest for 15 minutes before serving so that the noodles can soak up the dressing.
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