This refreshing noodle salad—fit for a sultry summer night—may become your new favorite way to luxuriate in watermelon. The flavorful sweet-sour watermelon sauce is the perfect foil for the slippery noodles and crunchy vegetables. Alternative cooking methods include oven roasting or pan frying. If you want to fire up the flavor a bit, add more chili sauce.
Skin deep
Your go-to summer fruit, watermelon, is a rich source of skin-benefitting lycopene and a large well of water to help with hydration, vital for maintaining healthy-looking skin. Chicken provides high-quality protein to supply important amino acids, the building blocks for collagen production and firm skin. Carrots contain high amounts of beta carotene, a plant compound with strong antioxidant activity to help protect against sun damage for some people.
AdvertisementThigh high
For high-heat cooking like grilling, chicken thighs are more forgiving than chicken breast as they are less prone to becoming very dry.
This recipe originally appeared on alive.com as “Thai Inspired Chicken Noodle Watermelon Salad.”
- 1 lb skinless, boneless chicken thighs
- 6 cups cubed watermelon divided
- 2 Tbsp finely chopped shallots
- 1 Tbsp chili sauce
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp grated or finely chopped fresh gingerroot
- 1 tsp sesame oil
- 8 oz wide Thai rice noodles
- 1 1/2 cups julienned carrots
- 1 cup thinly sliced radish
- 3/4 cup chopped cilantro
- 1/3 cup sliced mint
- 2 green onions sliced
- 1/3 cup peanuts halved
- Lime wedges
- Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place chicken on greased grill grate and cook for 7 minutes per side, or until thickest part of the meat reaches internal temperature of 165 F. Let chicken rest for 10 minutes; slice into 1 inch pieces.
- In blender container, place 3 cups watermelon and blend until smooth. Press through fine-mesh strainer into bowl; discard pulp. Pour 1 1/2 cups watermelon juice into small saucepan. Add shallots, chili sauce, soy sauce, fish sauce, lime juice, and gingerroot to saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, until liquid is reduced by about one half, 20 to 25 minutes. Stir in sesame oil. Remove from heat and let cool.
- Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well.
- In large bowl, place noodles. Add cooked chicken pieces, carrots, radish, cilantro, mint, and remaining watermelon. Drizzle with watermelon sauce; toss to coat.
- Divide among serving plates and top with green onions and peanuts. Serve with lime wedges.
