Salt and pepper chicken on rice noodle salad

Cooking Salads Salt and pepper chicken on rice noodle salad

Add some Asian style to your week with this tasty rice noodle salad topped with salt and pepper chicken.

Lables: Lactose free Milk free
  1. Preheat oven to 200C. Line a large baking tray with baking paper.
  2. Place egg in a shallow bowl. Combine breadcrumbs, salt and pepper in a separate bowl. Coat chicken in egg, then in breadcrumb mixture. Place on prepared tray. Spray with olive oil. Bake for 50 mins or until golden and cooked through.
  3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 mins. Separate noodles with fork. Rinse under cold water. Drain. Place noodles in a large bowl with cucumber, carrot, capsicum and coriander. Toss to combine.
  4. Serve noodle salad with chicken drumsticks and lime wedges. Sprinkle with extra coriander leaves.

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8 Coles RSCPA Approved chicken drumsticks
1 Coles Brand Australian free range egg, lightly whisked
1 1/4 cups panko breadcrumbs
2 tsp sea salt
2 tsp cracked black pepper
Olive oil spray
200g rice noodles
1 Lebanese cucumber, seeded, cut into matchsticks
1 carrot, cut into matchsticks
1 red capsicum, cut into thin strips
1 cup coriander leaves
1/2 cup South East Asian salad dressing
Coriander leaves, extra, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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