Rating: 4 stars
974 Ratings
  • 5 star values: 0
  • 4 star values: 974
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 974 Ratings

This dish is a terrific meal-in-one, with cool rice noodles, shredded chicken and fresh vegetables and herbs. Slideshow: Amazing One-Dish Pastas 

May 2013


Credit: © Christina Holmes

Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Spread the sesame seeds on a rimmed baking sheet and toast for about 5 minutes, until golden. Transfer to a food processor. Add the oil, lime juice, fish sauce, garlic, ginger and 3 tablespoons of water. Puree until smooth and season the sauce with salt and pepper.

  • In a large bowl, soak the rice noodles in boiling water until tender, about 5 minutes. Drain and rinse the noodles under running cold water to cool; drain well. In a large bowl, combine the chicken, celery, carrot, herbs and two-thirds of the sesame sauce. Season with salt and pepper and toss to evenly coat. Serve the noodles topped with the chicken salad, along with lime wedges and the remaining sauce on the side.

Suggested Pairing

This intensely herbal salad is a good match for a lively, slightly herbaceous South African Sauvignon Blanc.