Makes: 4 servings
Prep Time: 15 minutes
Total Time: 25 minutes
8 ounces cellophane noodles or rice vermicelli
2 medium carrots, peeled and cut into 2 inch long matchsticks
2 English cucumbers, peeled, seeds removed, cut into 2 inch long matchsticks
6 Tablespoons rice vinegar
1/3 cup reduced sodium Tamari sauce (gluten free soy sauce)
2 Tablespoons avocado oil or other light oil
1 Tablespoon toasted sesame oil
1 Tablespoon fresh minced ginger
1 clove garlic, minced
2 cups shredded cooked chicken, such as a rotisserie chicken or poached boneless, skinless breasts
1. Cook Noodles: In a large pot bring 4 quarts water to a boil. When water comes to a boil, add noodles and cook until tender, stirring often. Drain noodles, rinse with cool water. Drain and rinse again. Let set in colander to cool.
2. Marinate Carrot & Cucumber: Meanwhile, while water is heating, add carrots and cucumber to a large mixing bowl and drizzle with 2 Tablespoons of the rice vinegar. Stir to coat. Set aside to marinate 10 minutes while noodles are cooking.
3. Make Dressing: In a medium mixing bowl add the Tamari sauce, remaining 1/4 cup rice vinegar, avocado oil, toasted sesame oil, ginger and garlic and whisk together until combined.
4. Drain Carrot & Cucumber: Drain the vinegar from the carrot and cucumber and discard liquid.
5. Combine & Serve: Add drained noodles and shredded chicken to the carrot and cucumber and drizzle with the dressing. Toss together thoroughly to combine. Serve and enjoy!
