Thai Chicken and Noodle Salad

For salad:
1 1/4 lbs. chicken breasts, boneless, skinless, thinly sliced crosswise
coarse salt
3 1/2 oz. Chinese rice noodles, broken in half
1 T. vegetable oil
2 carrots, sliced into ribbons, with vegetable peeler
1 cucumber, halved lengthwise and thinly sliced crosswise
1/4 c. fresh basil, torn
bean sprouts, chopped peanuts, fresh mint, sliced green onions for garnish (optional)

For the dressing:
4 green onion whites, thinly sliced
2 garlic cloves, minced
1/2 c. soy sauce
1/4 c. rice vinegar
2 T. brown sugar
1 T. lime juice
1/2 t. anchovy paste
1/2 t. red pepper flakes

Directions for dressing:
Mix all ingredients together in a medium bowl.

For the salad:
Marinate chicken using half of the dressing and place in a resealable plastic bag. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
Boil salted water in a medium size pot and cook noodles according to package directions. Rinse with cold water to stop cooking. Transfer to a platter.
Heat oil in a large skillet. Working in batches cook chicken until cooked through.
Top noodles with chicken and other toppings. Drizzle with reserved dressing.

Makes 4 servings. Total time 50 minutes.

Verdict:
I am a fan of Asian noodle bowl meals. I like them. I didn't use anchovy paste in the dressing because I didn't have any but my dressing tasted good with out it. If you don't want the dressing to be too spicy then you can decrease the amount of red pepper flakes that you put in.