Asian chicken noodle salad
TM6 TM5 TM31

Asian chicken noodle salad

4.6 (149 ratings)

Ingredients

Ginger-sesame dressing

  • 1 spring onion/shallot, trimmed and cut into halves
  • 4 cm piece fresh ginger, peeled
  • 1 garlic clove
  • 1 - 2 fresh red chillies, trimmed and deseeded, if preferred
  • 4 pieces lime zest, no white pith, and juice
  • 50 g soy sauce
  • 1 tsp palm sugar (approx. 1 cm cube) (optional)
  • 20 g rice wine vinegar
  • 40 g hoi sin sauce
  • 1 tsp sesame oil
  • 20 g peanut oil
  • ½ - 1 tsp salt, to taste

Chicken

  • 500 g water
  • 500 g chicken tenderloins (see Tips)
  • salt, to season
  • ground black pepper, to season

Salad

  • 100 g rice vermicelli noodles
  • boiling water, for soaking
  • 170 g carrot, peeled and cut into pieces (approx. 5 cm)
  • ½ Chinese cabbage (wombok), cut into halves lengthways, then cut into thin slices crossways
  • 2 spring onions/shallots, trimmed and cut into thin slices on a diagonal
  • 130 g red capsicum, trimmed and cut into thin strips
  • 70 g snow peas, cut into thin strips
  • 2 sprigs fresh mint, leaves only
  • 4 sprigs fresh coriander, leaves only
  • 2 tbsp roasted salted peanuts, roughly chopped, for garnishing
  • 1 tsp sesame seeds, toasted (optional)
  • 1 lime, cut into wedges, to serve

Nutrition
per 1 portion
Calories
1541.8 kJ / 367 kcal
Protein
23 g
Carbohydrates
32 g
Fat
15.2 g
Saturated Fat
2.4 g
Fibre
6.6 g
Sodium
1703.5 mg

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