How to Make Hmong Noodle Salad - Nqaub Poob Asian Cooking Recipe Cuisine

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South East Asia Noodle Salad (Nqaub Poob)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 8 Servings

 8 oz dried noodles, preferably cellophane or vermicelli

 1 chicken breast

 2 tbsp oil

 1 clove of garlic, chopped

 3 half-inch slices of ginger

 3 tbsp chili powder

 5.6 oz coconut milk

 4 cups chicken broth

 2 cucumbers, peeled and chopped

 1/2 head cabbage, shredded

 8 oz bean sprouts

Directions:

 Cook chicken until tender by boiling in water. Cook noodles following the directions on the packet. Rinse and set aside.

 Cube chicken breast and sauté in oil. Add garlic and ginger. After sautéing chicken, add in the chili powder, coconut milk and chicken broth. Simmer uncovered.

 Fill a serving bowl with bean sprouts, cabbage and cucumbers. Put 1/8 of the noodles on top of each salad. 
Pout hot, spicy chicken mixture over the noodles.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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