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 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Salad
Cuisine: Asian
Keyword: chicken noodle, salad
Servings: 2
Calories: 997kcal
Author: Jayne
Ingredients
Marinade
1Tbspsweet chili sauce
1Tbspsoy sauce
½Tbspolive oil
½Tbspfish sauce
juice of 1 lime
4chicken thighs
2tspscoconut oil or olive oil for frying
100gpack of vermicelli rice noodles
100gpack of thin egg noodles
10snow peassliced
1small red pepperfinely sliced
1cupred cabbagethinly sliced
1/4cupcilantrochopped
1/4cupmintchopped
Instructions
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 tenderizerhas 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.