Tips
Be careful not to overcook rice noodles, or they will
become mushy and stick together.
Cooked meat, such as the chicken in this recipe,
should be eaten within 3 days of when it is cooked. If using leftover chicken,
make sure its total storage time does not exceed 3 days.
• 1-quart (1 L) jar
1 large egg 1
1 tbsp milk 15 mL
1 tbsp olive oil 15 mL
2 cups water 500 mL
4 oz rice
vermicelli 125 g
3 tbsp Sweet Heat
Dressing (page 168) 45 mL
1⁄2 cup sliced
red bell pepper 125 mL
1⁄2 cup slivered
carrots 125 mL
1⁄2 cup bean
sprouts 125 mL
1⁄4 cup slivered
cucumber 60 mL
1⁄4 cup cold
shredded rotisserie chicken 60 mL
1⁄4 cup chopped
fresh cilantro 60 mL
1. In a medium bowl, whisk together egg and milk until blended.
2. In a small skillet, heat oil over medium heat. Pour in egg mixture,
tilting the pan to cover the bottom with a thin layer of egg. Cook for about 3
minutes or until almost set. Turn egg over and cook for 1 minute. Remove from
heat and let cool. Once cool, roll egg into a cylinder and cut into thin
strips.
3. In a medium saucepan, bring water to a boil over high heat. Add
vermicelli and boil for 2 minutes or until tender. Drain, rinse and let cool
completely.
4. Pour dressing into jar, wiping down any splashes on the side of the
jar. Layer red pepper, carrots, bean sprouts, cucumber, vermicelli, egg,
chicken and cilantro on top. Seal jar and refrigerate for up to 3 days.
5. When ready to serve, turn jar upside down in a bowl and let the
dressing coat the salad.
