Chicken Crispy Noodle Salad
WITH Sarah McCarthy
Dinner/Lunch • 20 Minutes • Serves: 4 • Cost: $18.00 ($4.50 Per Serve)
Crispy Noodle Salad is an Asian-style coleslaw with crunchy noodles, colourful vegetables, and lean chicken. A refreshing salad, full of protein to support your metabolism this Spring.
INGREDIENTS
Chicken:
- 500g chicken breast (sliced)
- 2 tbsp soy sauce
- 2 tbsp ginger (minced)
- 2 garlic cloves (minced)
- 1 tbsp extra virgin olive oil
Salad:
- 4 cups shredded coleslaw salad (cabbage, carrot)
- 3 spring onions, thinly sliced
- 1/2 bunch mint, leaves picked
- 1/4 cup peanuts, roasted, finely chopped
- 2 tbsp soy sauce
- 1 lime, juiced
- 1 tbsp sesame oil
- 100g fried noodles
METHOD
- Marinate the chicken pieces in ginger, garlic, soy sauce, salt, and pepper for 30 minutes (if possible).
- Heat cooking oil in a wok or stir-fry pan. Add the marinated chicken pieces and stir fry over high heat till the chicken is fully cooked.
- Put the chicken to the side and shred.
- Place coleslaw salad, spring onion and mint in a large bowl, tossing to combine.
- Combine peanuts, soy, lime juice and oil in a small bowl.
- Add noodles and chicken to salad and drizzle over dressing, tossing to combine. Scatter over extra peanuts and mint and serve immediately.
