Ingredients:
1 (3 3/4 ounce) packages cellophane noodles ( or bean-thread)
2 cups cooked chicken, cubed or thinly sliced
1 cup grated carrots
1 cup peeled grated cucumbers
1 1/2 tablespoons sesame oil
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
1 teaspoon grated fresh ginger
Directions:
Boil 3 cups water.
Put noodles in a large bowl and pour over boiling water.
Let sit about 5 minutes, stirring, until noodles feel soft.
Drain and rinse under very cold running water for about 2 minutes, until noodles are cold.
Drain well and place in serving bowl.
In a small bowl, mix sesame oil, soy sauce, vinegar, and ginger.
Pour dressing over the noodles and stir well.
Arrange the chicken on top of the noodles, in the middle; put the carrots and cucumbers around the edges.
Serve cold.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.