The banh mi is a traditional Vietnamese sandwich influenced by French cuisine. We've swapped out the baguette for our No Yolks® Extra Broad Noodles, while keeping the classic banh mi toppings in this take on a refreshing salad.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Extra Broad Noodles
1 cup (250 mL) mayonnaise
3 tbsp (45 mL) rice vinegar
1 tsp (5 mL) lime zest
2 tbsp (30 mL) lime juice
4 tsp (20 mL) grainy Dijon mustard
1 tbsp (15 mL) dark soy sauce
1 1/2 tsp (7 mL) sriracha
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) shredded rotisserie chicken
1 cup (250 mL) matchstick carrots
1 cup (250 mL) matchstick cucumber
1 cup (250 mL) matchstick daikon
3/4 cup (175 mL) cilantro leaves, divided
1/4 cup (60 mL) sliced green onion
1/2 cup (125 mL) hoisin sauce
1. In a large pot of boiling salted water, cook noodles according to the package directions. Drain and rinse under cold water until cooled. Set aside.
2. Whisk mayonnaise with rice vinegar, lime zest, lime juice, mustard, dark soy sauce, sriracha, salt and pepper.
3. Toss noodles with mayonnaise mixture, chicken, carrots, cucumber, daikon, 1/2 cup (125 mL) cilantro, and green onion.
4. Add pad Thai sauce, bean sprouts and noodles; toss until well coated. Add scrambled eggs and half the green onion; toss until evenly combined.
Daikon can be substituted with red radish if unavailable.
