INGREDIENTS
FOR THE MARINADE AND DRESSING:
- 1/4 cup freshly squeezed lime juice (from about 3 limes)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons finely chopped lemongrass or lemongrass paste
- 1 tablespoon fish sauce
- 1 tablespoon finely grated peeled fresh ginger
- 2 cloves garlic, minced
- 1/2 cup olive oil
FOR THE SALAD:
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch-thick strips
- 2 ounces dry, thin rice noodles
- 1 tablespoon olive oil
- 1/2 medium napa cabbage, thinly sliced crosswise (about 6 cups)
- 1 medium red bell pepper, cored, seeded, and thinly sliced
- 1 1/3 cups shredded carrots
- 1 medium English cucumber, thinly sliced crosswise
- 4 medium scallions, green parts only, thinly sliced on a diagonal
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup chopped fresh mint leaves, divided
INSTRUCTIONS
MAKE THE MARINADE AND DRESSING:
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Place the lime juice, vinegar, honey, lemongrass, fish sauce, ginger, and garlic in a medium jar or bowl and shake or whisk until well-combined and the honey is dissolved. Add the oil and shake or whisk until emulsified.
MAKE THE SALAD:
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Place the chicken and 1/4 cup of the dressing in a shallow container. Stir to coat the chicken. Cover and refrigerate at least 1 hour or up to overnight. (Alternatively, marinate the chicken in a quart zip-top plastic bag.) Cover the remaining dressing and refrigerate until ready to serve.
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When ready to cook, break the dried noodles in half and cook according to the package instructions. Drain and rinse thoroughly under cold water to remove excess starch, then place in a large bowl. Shake the dressing again, add 2 tablespoons to the noodles, and toss to combine; set aside.
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Heat the oil in a large skillet over high heat until very hot but not smoking. Place the chicken in the pan in a single layer, and sear until browned on the bottom, 2 to 3 minutes. Using tongs, flip the chicken and cook, shaking the skillet occasionally to move the chicken, until the chicken is cooked through, about 2 minutes more; set aside.
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Add the cabbage, bell pepper, carrots, cucumber, scallions, 1/2 of the cilantro and mint, and remaining dressing to the noodles. Toss to combine. Top with the chicken and remaining herbs before serving.