Asian noodle salad

Cooking Salads Asian noodle salad

This fabulous Asian dish combines chicken and rice noodles with the legendary flavours of mint, coriander and lime.

Lables: High protein Low carb Low sugar Lower gi Egg free Gluten free Lactose free Milk free Wheat free
  1. Place the chicken in a large deep frying pan and cover with cold water. Bring to the boil over medium heat. Cook for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 10 minutes to cool slightly. Coarsely shred.
  2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well and return to the bowl.
  3. Add the chicken, capsicum, mint, coriander and bean sprouts to the noodles and gently toss to combine.
  4. Whisk together the kecap manis, lime juice, fish sauce and sweet chilli sauce in a medium jug until well combined. Drizzle the noodle mixture with the dressing and gently toss until well combined. Divide the noodle salad among serving bowls and sprinkle with cashews, if desired. Serve immediately.

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3 single chicken breast fillets
250g thin rice stick noodles
1 red capsicum, halved, deseeded, thinly sliced
1 yellow or orange capsicum, halved, deseeded, thinly sliced
1 bunch fresh mint, leaves picked, larger leaves torn
1 bunch fresh coriander, leaves picked
110g bean sprouts, trimmed
2 tbsp kecap manis
2 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp sweet chilli sauce
80g unsalted roasted cashews, coarsely chopped, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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