1 cucumber, sliced lengthways and deseeded, then julienned
2 chicken breasts, cut into 1.5 inch strips (e size of chicken fingers)
2 tablespoons fish sauce
¼ cup water
2 tablespoons sunflower oil (or light olive oil)
2 scallions, sliced horizontally (green and white parts included)
optional garnishes: mixed green salad, cilantro, chopped peanuts, fresh mint, minced red chilies
Bring a pot of water to boil in a medium-sized pot over high heat. When the water comes to a rolling boil, add the noodles and immediately switch off the heat and cover the pot. Allow the noodles to steep for 8-10 minutes, then drain and rinse under cold water. (Note: if the directions on your package of noodles vary significantly from this method, you may want to follow those directions instead of mine.)
While the noodles are boiling, julienne the carrots and cucumber and steam the snap peas (if using). Drizzle a tablespoon of olive oil into a skillet and heat it over high heat. Season the chicken with salt and pepper and the chicken, searing each side of the chicken for 4-6 minutes until the chicken is cooked through and the juices run clear. Remove the chicken from the skillet onto a plate or cutting board and allow to cool.
Assemble the jars: Start with the noodles, filing the jar roughly ⅓rd of the way full with noodles. Then add the veggies, dividing one type of veggie between the four jars before moving on to the next veggie. Slice the chicken into slivers and arrange on top of the veggies, then add the salad, cilantro, mint, peanuts and chilies (if using).
Make the dressing: whisk together the fish sauce and lime juice. Whisk in the sunflower oil, followed by the scallions and more red chilies (if you're using them). Taste and add water gradually until the flavor of the dressing mellows out. Store the dressing in a separate container until you're ready to eat your Vietnamese rainbow noodle jar!
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/09/vietnamese-rainbow-noodle-jars.html