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Ingredients

• ✓ fried rice noodle
• chicken breast
• soy sauce
• brown sugar
• garlic
• ginger
• mayonnaise
• sesame oil
• sugar
• ginger
• sesame seed
• napa cabbage
• green cabbage
• carrot

Instructions

1. 1 Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
6. 6 While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
7. 7 Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

By MommyBennett

Ingredients

• ✓ fried rice noodle
• lemon
• curry powder
• fish sauce
• green onion
• cilantro
• egg
• coconut milk
• cayenne pepper
• turmeric
• paprika
• onion
• vegetable oil
• chickpea flour
• chicken broth
• black pepper
• salt
• chicken thigh
• water
• rice noodle
• water
• garlic
• ginger root
• onion

Instructions

1. 1 Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and purée until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
2. 2 Season chicken lightly with salt and black pepper. Set aside. Whisk 1 cup of chicken broth into chickpea flour.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned. Remove with a slotted spoon and set aside.
4. 4 Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook until onion is translucent, about 5 minutes. Reduce heat to medium-low and continue cooking until onion is dark brown, 15 to 20 minutes more. Stir in paprika, turmeric, and cayenne pepper.
5. 5 Combine chicken and accumulated juices, browned onions, onion-ginger purée, and the remaining 2 cups of chicken broth in a medium stockpot. Add chickpea flour-broth mixture, stirring quickly so flour doesn't clump.
6. 6 Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
7. 7 Stir in coconut milk and cook until just heated through. Divide rice noodles among 5 large soup bowls. Ladle soup over rice noodles and garnish with eggs, cilantro, fried noodles, green onion, fish sauce, curry powder, and lemon wedges.

By Bryan Correia