Chicken Noodle Salad

01Method

1. 1

   Combine garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin sauce, and sesame oil in a bowl and whisk until the dressing is well blended.

2. 2

   Pull the chicken into thin strands roughly the same width as the spaghetti. Keep refrigerated until needed.

3. 3

   Bring a large pot of salted water to a boil. Cook the spaghetti until just tender, about 12 minutes, then drain and rinse under cold water.

4. 4

   Place the spaghetti in a large mixing bowl and add the chicken, carrots, bell pepper, and green onions. Pour the dressing over and toss everything together by hand. Cover the surface directly with plastic wrap and refrigerate for 2 to 12 hours, tossing a couple of times — the longer it rests, the better.

5. 5

   Before serving, fold in the peanuts, basil, mint, and cilantro. Toss thoroughly, then taste and adjust seasoning as needed.