Phoenix and Dragon Noodle Salad

This Chinese noodle salad features chicken and shrimp- the phoenix and dragon of the recipe title- and lots of fresh crunchy vegetables. Our reformulated PC Memories Of Hong Kong Soy, Sesame and Ginger Sauce serves as both marinade and dressing.

Ingredients12

    1 pkg PC Free From Boneless, Skinless Air-Chilled Chicken Thighs,
    3/4 cup (175 mL) PC Memories Of Hong Kong Soy, Sesame and Ginger Sauce
    1 pkg (225 g) PC Rice Vermicelli Noodles
    12 PC Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp,
    1 tbsp (15 mL) PC 100% Pure First-Pressed Canola Oil
    1 cup (250 mL) julienned carrots
    1 cup (250 mL) julienned snow peas
    1 cup (250 mL) julienned sweet red pepper
    1 cup (250 mL) julienned English cucumber (skin on)
    1 cup (250 mL) thinly sliced green onions
    1 cup (250 mL) lightly packed coriander leaves
    1/4 cup (50 mL) PC Dry Roasted Lightly Seasoned Peanuts, coarsely chopped

Cooking Instructions

1

Stir together chicken and 1/4 cup (50 mL) of the Memories sauce; cover and marinate in refrigerator for 2 to 4 hours.

2

Bring large pot of water to a boil. Remove pot from heat and add noodles. Let stand for 3 to 4 minutes, stirring gently halfway to separate noodles. Drain, rinse thoroughly with cold water and drain well. Cut with kitchen scissors into manageable lengths; set aside.

3

Cut shrimp in half lengthwise. Place in small saucepan of simmering water; stir, cover and remove from heat. Let stand for 2 to 3 minutes or until shrimp are cooked through. Drain; set aside to cool.

4

Remove chicken from marinade, discarding marinade left in bowl. Drain chicken on paper towel. Heat oil in large nonstick frying pan over medium-high heat. Cook chicken for 8 minutes, turning occasionally, or until golden brown. Cover pan; cook for 5 to 7 minutes or until cooked through. Transfer to cutting board. Slice into 1/4-inch (5 mm) thick strips.

5

Place vermicelli on bottom of large bowl. Arrange chicken, shrimp and vegetables in mounds on top of noodles. Sprinkle coriander and peanuts over top. Drizzle with remaining 1/2 cup (125 mL) Memories sauce; toss just before serving.
You will need
1 pkg PC Free From Boneless, Skinless Air-Chilled Chicken Thighs,
3/4 cup (175 mL) PC Memories Of Hong Kong Soy, Sesame and Ginger Sauce
1 pkg (225 g) PC Rice Vermicelli Noodles
12 PC Raw Zipperback Responsibly Farmed Jumbo Pacific White Shrimp,
1 tbsp (15 mL) PC 100% Pure First-Pressed Canola Oil
1 cup (250 mL) julienned carrots
1 cup (250 mL) julienned snow peas
1 cup (250 mL) julienned sweet red pepper
1 cup (250 mL) julienned English cucumber (skin on)
1 cup (250 mL) thinly sliced green onions
1 cup (250 mL) lightly packed coriander leaves
1/4 cup (50 mL) PC Dry Roasted Lightly Seasoned Peanuts, coarsely chopped
Chef's tip Instead of serving on a communal platter, for a party toss everything together; serve smaller portions in little bowls with chopsticks.