This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

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Tags: Asian, carrots, Chicken, Chinese five-spice, cilantro, fish sauce, jalapeno, lime juice, mint, peanuts, rice vermicelli, rice vinegar, Salad, soy sauce

Years ago, a friend gave me some mint that I planted in my front yard by a water faucet. After a season or two and the mint taking over that area, I decided to take it out of the ground and plant something else there. I was successful in removing all traces of the mint from the front yard, but apparently some roots inadvertently got mixed in with dirt in my backyard and now it’s gone crazy back there. When you read about mint being invasive, boy, they’re not kidding! 

I’m sure you’ve seen recipes that call for using mint. However, most recipes don’t specify what kind of mint to use. I can tell you from experience that not all mint is created equal. I’m pretty sure the mint in my yard is peppermint (which is the most potent and tastes best with sweet things) because when I used it in a savory recipe it tasted weird, too strong and totally out of place. After doing some research on mint, I found that the kind that is typically used in savory dishes (Mediterranean cooking, lamb dishes, salads, etc.) is spearmint. Now I am not a mint expert but I thought I would pass along a few things I learned:

Mint (Mentha)
- found on http://www.gardenguides.com/

The common types of mint are peppermint, pennyroyal, crinkle-leafed spearmint, spearmint, and applemint.
Never eat pennyroyal, as it is toxic.

Cultivation
Mint is a perennial herb that is propagated by root division or rooting cuttings in water. The plant is invasive and should be grown in pots or in lengths of plastic pipe buried in the ground. It enjoys a damp location, shaded from strong afternoon sun, and rich soil. Pennyroyal is an attractive addition to hanging baskets. Mint planted outdoors should be mulched heavily to protect against frost.

Culinary Uses
•Spearmint and crinkle-leafed spearmint are best for sauces. You can cook a few sprigs with peas and new potatoes to enhance the flavor.
•Spearmint, peppermint and applemint sprigs can be added to drinks and fruit dishes as a garnish. It also makes a refreshing tea.
•Peppermint makes an excellent flavoring for ice cream, chocolates, and other deserts.

Growing and Cooking with Mint
Peppermint is the mint of choice for medicinal purposes. It’s many uses include the following:
•The menthol in peppermint soothes the lining of the digestive tract an stimulates the production of bile, which is an essential digestive fluid. A hot cup of herbal tea is an excellent way to settle your stomach after a big meal.
•There is a very good reason that peppermint is the flavoring of choice for toothpaste. Peppermint is an excellent breath freshener. When using peppermint tea as a breath freshener, increase the effectiveness by adding a pinch of anise, caraway or cinnamon.
•Peppermint is reputed to have the calming, sedative effect.
•Menthol vapors are famous for relieving nasal, sinus and chest congestion. Remember those minty-smelling ointments your mother rubbed on your chest when you were a child with a cold? You can also get relief with a steaming cup of peppermint tea. To make peppermint tea, use 1 to 2 teaspoons of dried peppermint leaves per cup of boiling water. Steep for 10 minutes.

Tags: In Season, mint