Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers

Ingredients

• 1 pound wide rice noodles
• 8 cups shredded cooked chicken
• 4 small cucumbers, thinly sliced (about 3 cups)
• 1/3 cup fresh basil leaves, torn
• 1/3 cup fresh cilantro leaves, torn
• 1/3 cup fresh mint leaves, torn
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 1/4 cup fresh lime juice
• 1/4 cup honey
• 1/4 cup soy sauce
• Hot chili paste (such as sambal oelek)

Instructions

1. 1

   Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.

2. 2

   Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.

3. 3

   Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.