Chicken Noodle Salad
Chicken Noodle Salad is a succulent chicken pieces in a tangy marinade, combined with two different types of noodles, crunchy vegetables and fresh herbs.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
- 1 Tbsp sweet chili sauce
- 1 Tbsp soy sauce
- ½ Tbsp olive oil
- ½ Tbsp fish sauce
- juice of 1 lime
- 4 chicken thighs
- 2 tsps coconut oil or olive oil for frying
- 100 g pack of vermicelli rice noodles
- 100 g pack of thin egg noodles
- 10 snow peas sliced
- 1 small red pepper finely sliced
- 1 cup red cabbage thinly sliced
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
To make marinade whisk together sweet chilli, soy sauce, olive oil, fish sauce and lime juice.
Use a meat tenderizer to make the chicken thighs thinner and more even.
This meat tenderizer
has a smooth side for pounding and a textured side for tenderizing.
Place in a bowl with 2 tablespoons of the marinade.
Heat oil in pan. Fry chicken thighs over medium heat approximately 3 minutes either side or until cooked through. Allow to cool and then slice thinly.
Meanwhile prepare noodles according to packet instructions or soak them in warm water for approximately 3 minutes or until they become are softened and separated.
Pour remainder of marinade into clean frying pan over medium heat. Add the noodles and sir fry for approximately 2 minutes or until noodles are soft. Allow noodles to cool.
In a large bowl mix together noodles, sliced vegetables and half of the herbs.
Top with chicken pieces, remaining herbs and cashews.
Calories: 997kcal | Carbohydrates: 90g | Protein: 48g | Fat: 47g | Saturated Fat: 14g | Cholesterol: 263mg | Sodium: 1233mg | Potassium: 870mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2995IU | Vitamin C: 106.7mg | Calcium: 78mg | Iron: 4mg