Asian-style Rice-stick Noodle with Chicken


1/3 (450-g pkg) rice-stick noodles
200 g snow peas
2 tbsp grated ginger
1 tbsp dark sesame oil
1 tbsp granulated sugar
1 tsp Dijon mustard
generous pinches salt
3 tbsp vegetable oil
1/2 English cucumber
6 small radishes
1 ripe mango, peeled
1 cup coarsely chopped cilantro
4 thin turkey or chicken cutlets
generous pinches of pepper
sesame seeds, optional


  1. Cook noodles following package directions, from 2 to 3 min. Or soak noodles by separating and placing in a large bowl. Cover completely with boiling water. Let stand until tender, 5 to 10 min. Stir frequently.
  2. Add snow peas for the last 2 min of cooking or soaking.
  3. In a medium bowl, whisk vinegar with ginger, sesame oil, sugar, Dijon and pinches of salt. Slowly whisk in 2 tbsp vegetable oil.
  4. Cut cucumber in half lengthwise, then thinly slice into half moons. Slice radishes into thin rounds and mango into bite-sized strips. Prepare cilantro. Combine all in a large bowl.
  5. Drain noodles and peas and add. Drizzle with 3/4 of the dressing and toss to coat.
  6. Heat remaining 1 tbsp oil in a large frying pan over medium heat. Sprinkle chicken with pinches of salt and pepper. Sauté until light golden and springy when pressed, 3 to 4 min per side.
  7. Remove to a cutting board and slice into thick strips.
  8. To serve, place noodle mixture on plates. Lay chicken on top. Drizzle chicken with remaining dressing. Sprinkle with sesame seeds.

Makes 4 servings.

Source: Chatelaine magazine