- 2 cups vermicelli
- 1/2 pieces of chicken breast
- 5 sprigs fresh onions
- 2 roasted red peppers
- 10 small pickled mushrooms
- 1.3 Parsley
- 1/2 cup corn (canned or boiled)
- 4 pickles
- 2 tablespoons olive oil
- 1/2 cup olive oil
- 1 teaspoon sumac
- 2 tablespoons pomegranate molasses
- 1/2 slice lemon juice
- 1 teaspoon salt (can be increased by reducing)
If you want to use fresh mushrooms can be used by lemon water and boil until tender.
How to make?
salt water to boil the chicken breast.
Get the olive oil in a pan and angered. Add the noodles and cook.
Add 1 cup of boiling water colors corner and cook like rice.
Pickles, roasted peppers and spring onions, tiny, finely chop the mushrooms.
Parsley and wispy coast.
Boiled chicken wire to separate thin as possible
Cooked vermicelli, combine all ingredients in a bowl that is deep and chopped chicken wire.
The sauce blends materials in a separate small bowl of chicken thoroughly and pour over salad.
Stir until sauce salad all over the salad.
[wpurp-searchable-recipe]Chicken Noodle Salad – – – [/wpurp-searchable-recipe]