Thai Chicken & Noodle Salad

I made this last week for dinner and it was a hit. It is a great dinner for the summer- not too much time over the stove.

1 1/4 lb chicken breast
Chinese rice noodles
1 Tbsp veg. oil
2 carrots sliced into ribbons
1 cucumber thinly sliced
Garnish: 1/4 cup torn fresh basil, chopped peanuts, mint leaves, scallions

Spicy Asian Dressing:
4 thinly sliced scallion whites
2 minced garlic cloves
1/2 c soy sauce
1/4 c white vinegar
2 Tbsp brown sugar
1 Tbsp lime juice
1/2 tsp anchovy paste
1/2 tsp red pepper flakes

1. Marinate chicken in 1/2 of the dressing for 1/2 hour.
2. Grill chicken or heat oil, slice chicken thinly and cook
3. Cook noodles- boil water, cook for 3 minutes, drain
4. Place noodles on plate, top with chicken, carrots, cucumbers and garnishes. Drizzle with remaining dressing to taste.