I am irrational when it comes to a failed dish. I feel like someone punched me in the face and I want to yell, "Why?! Why you do this to me, Martha?" I feel like I just learned there is no Santa.
This was one of those dishes. Everything seemed like it would be great. I love every single individual ingredient in the dish. I just don't know where the hell it went wrong. Maybe because you are supposed to serve this dish cold. Maybe I didn't cut the noodles up. I don't know. But in any case, this dish was a fail.
I'll give you the recipe and hopefully if you are brave enough to try it, it will work for you. I hope it does since I do irrationally hate a failed dish.
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves
~ In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
~ Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.
recipe by: Martha Stewart