🫙 From the Spice Rack
Thai Chicken Salad
Thai Chicken Salad 4 small dried cloud ears or 2 pieces dried black fungus 1/2 (3 3/4 ounce) package cellophane noodles 2 scallions (with tops), thinly sliced 1 small whole chicken...
sideeasy
Ingredients8 items
Ingredients
- 4small dried cloud ears or 2 pieces dried black fungus
- 1/2(3 3/4 ounce) package cellophane noodles
- 2scallions (with tops), thinly sliced
- 1small whole chicken breast, cooked, skinned and shredded
- 6medium shrimp, cooked and coarsely chopped
- 1/2cupshredded fresh spinach
- 1/4cupcoarsely chopped peanuts
- 1tablespoonminced mint leaves
Directions
- 1
Thai Chicken Salad 4 small dried cloud ears or 2 pieces dried black fungus 1/2 (3 3/4 ounce) package cellophane noodles 2 scallions (with to
- 2
Let stand 20 minutes
- 3
Cut into thin slices
- 4
Cover cellophane noodles with cold water
- 5
Let stand 10 minutes
- 6
Cook noodles in boiling water until tender, about 10 minutes
- 7
Cut noodles to shorten strands
- 8
Mix scallions, chicken, shrimp, spinach, peanuts and mint