Video: Cold Bihon Rice Noodle Salad | In The Kitch
Cold Bihon Rice Noodle Salad
With the kids back to school, moms are looking for simple, healthy but delicious meals to whip up that won't break the bank and deliver nutrition and something that the kids will actually eat.
For the family who loves Asian food, you've got to try my recipe for Cold Bihon Noodle Salad. Bihon noodles is the Philippine-style rice noodles, which in this episode of my cooking show, In The Kitch with Momma Cuisine, me and my special guest, Chef Kristine Subido show you how to make this perfect weeknight meal recipe.
- 1 package bihon or vermicelli rice noodles
- 5 cups boiling water
- 1/4 cup shredded carrots
- 1/2 cup chopped broccoli
- 1/4 cup sliced red bell peppers
- 1 cup raw spinach leaves
- 1/4 cup shelled edemame
- 1/4 cup sliced red onions
- 1/4 cup salted peanuts
- 2 tablespoons sunflower seeds
- 1 1/2 cups shredded rotisserie chicken
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sweet chilli sauce
- 1 tablespoon fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Fresh cracked pepper
Take the boiling water and place it in a bowl. Place the hard bihon rice noodles in the hot water for about 10 minutes until it softens.
In a separate bowl, whisk together the soy sauce, rice wine vinegar, lime juice, sweet chilli sauce, olive oil and salt and pepper. Set aside.
Once the bihon noodles have softened, drain the water. In another large dish or bowl, toss the noodles with all the vegetables, chicken, peanuts and seeds. Take the Asian vinaigrette and dress the noodles. Toss gently and serve.
Tip: You can replace the rotisserie chicken with poached or grilled shrimp.