Asian Noodles with Chicken and PineappleThe sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.
  • 6 ounces green beans, trimmed and halved lengthwise (2 cups)
  • 1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
  • 8 ounces rice noodles
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breast halves
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
  • 1/4 cup fresh mint, chopped
  • 1/2 cup peanuts, chopped
servings:4
  1. In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
  2. Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
  3. In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.
20 min20 min35 min

Asian Noodles with Chicken and Pineapple

The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.
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Ingredients

  • 6 ounces green beans, trimmed and halved lengthwise (2 cups)
  • 1 red bell pepper, seeds and ribs removed, thinly sliced lengthwise
  • 8 ounces rice noodles
  • Coarse salt and ground pepper
  • 1 pound boneless, skinless chicken breast halves
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup soy sauce
  • 1 tablespoon sugar
  • 1/2 fresh pineapple, peeled, cored, and sliced into bite-size wedges (2 cups)
  • 1/4 cup fresh mint, chopped
  • 1/2 cup peanuts, chopped

Directions

  1. 1In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
  2. 2Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
  3. 3In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

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