Five-Spice Chicken Noodle Salad

Ingredients

• 2 teaspoons five-spice powder chinese
• 1 cup coarsely carrots shredded
• 0.5 cup cilantro leaves 
• 0.5 cup mint leaves fresh
• 4 servings chile lime dressing 
• 0.3 cup peanuts crushed
• 6 oz vermicelli 
• 2 tablespoons soya sauce 
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil 
• 4  boned 

Equipment

• bowl
• paper towels
• pot
• grill
• tongs
• cutting board

Directions

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.
5. Transfer to a cutting board and let rest 5 minutes.
6. Add vermicelli to pot of water and turn off heat.
7. Let stand until soft, 5 to 10 minutes; drain.
8. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts.
9. Serve with dressing.