Chicken and mango noodle salad

Cooking Meat Chicken and mango noodle salad

Chill out with this no-cook chicken noodle salad which takes the heat out of the summertime kitchen.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place noodles in a large, heatproof bowl (see note). Cover with boiling water. Stand for 8 minutes or until tender. Drain. Return to bowl.
  2. Meanwhile, make Dressing Stir lime juice, fish sauce, sugar and chillies in a small bowl until sugar has dissolved completely.
  3. Add chicken, mango, capsicum, red onion and dressing to noodles. Toss until well combined. Add beansprouts and coriander. Toss gently to combine. Divide between 4 bowls. Top with fried shallots. Serve immediately. We used 1 large barbecued chicken, skin and bones discarded.

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200g dried rice-stick noodles
3 cups shredded cooked chicken
2 mangoes, thinly sliced
2 red capsicums, thinly sliced
1/2 small red onion, thinly sliced
1/2 x 250g packet beansprouts, trimmed
3/4 cup fresh coriander sprigs
1/4 cup fried shallots
2/3 cup lime juice
1/4 cup fish sauce
2 tbsp brown sugar
2 long green chillies, finely chopped

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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