I had a lot of left overs from the Hot Sour Salty Sweet meal, and I hate stuff withering to waste in my fridge. I had a bunch of cellophane noodles (AKA bean threads) left over from the salad rolls I made as well as a whole bunch of herbs from the herb and salad plate; I also had a lot of lime wedges left over, and I had a decent amount of the Must Have Table Sauce (nuoc cham) sitting in the fridge, too. As I was wondering what to do with this all, I happened upon a recipe in HSSS for Cellophane Noodle Salad with Oyster Mushrooms (p. 144). In reading it through, I got the idea to use up my leftovers in a similar salad.
Cellophane Noodle Salad with Chicken & Herbs
1 chicken breast, cooked, cooled and diced
1 bunch cellophane noodles/bean threads, cooked according to package directions, cooled & snipped into manageable lengths
1 cup chopped mixed herbs: I used mint, cilantro, and basil
2 sliced green onions
juice of half a lime
1/3 recipe nuoc cham (recipe to follow)
Toss everything together gently in a large bowl.
This was fantastic! The flavours were so bright and fresh! My tongue practically danced!
Now, for the nuoc cham, or Vietnamese Must Have Table Sauce (p. 28 HSSS), adapted by me
1/4 cup fresh lime juice
1/4 cup fish sauce
1/4 cup water
1 tbsp sugar
1 clove garlic, grated or minced
Combine all ingredients in a bowl and stir to dissolve the sugar.