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Asian Chicken Salad Over Rice Noodle Cake Recipe

Nutrition per serving    (USDA % daily values)
CAL
628
FAT
124%
CHOL
12%
SOD
26%

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Ingredients for 4 servings

1 whole scallion, cut into thick slices

2 quarter-size pieces of fresh ginger, smashed

1/4 cup fresh lime juice

8 large mint leaves, cut into chiffonade

8 large basil leaves, cut into chiffonade

2 teaspoons sugar

2 teaspoons thai fish sauce, or to taste

2-3 cups canned chicken broth

Oil for deep frying

2 tablespoons minced fresh cilantro

1 carrot, cut into julienne strips

8 ounces rice noodles

1 whole skinless boneless chicken breast

1 tablespoon minced garlic

1 teaspoon minced seeded jalapeno chile, if desired

1 tablespoon minced fresh ginger

2/3 cup vegetable oil

Salt

1 cup blanched snow peas, cut into julienne strips

3 scallions, cut into julienne strips

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