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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This weeknight-simple noodle dish full of fresh, vibrant flavors and contrasting textures comes from Tung Nguyen, Vietnam-born, Miami-based chef and coauthor with Katherine Manning and Lyn Nguyen of “Mango and Peppercorns.” Glass noodles go by a few different names, including cellophane noodles, bean threads and sai fun. Thin and wiry, they only need to be soaked in boiling water for 15 minutes to soften. Tossing the chicken with fish sauce and pepper as the first step gives the meat time to marinate while the noodles hydrate; it’s also a good time to prep the other ingredients. If you like, offer Sriracha at the table to squeeze on some garlicky-sweet heat.
pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
tablespoons fish sauce, divided
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