Chicken Noodle Salad with a Twist

Lunch

Ingredients

2 chicken fillet

1 cm ginger

0.25 red chilli

1 tsp olive oil

60 g dried rice noodles

150 ml boiling water

1 carrot

50 g cucumber

1 scallions

1 tbsp fresh coriander

1 tbsp roasted unsalted peanuts

1 tbsp peanut butter

1 tbsp water

1 tbsp sweet chilli sauce

0.5 lime juice

1 tsp soy sauce*

Directions

1. Heat the oil in a non-stick pan add the chicken breast, ginger and half the fresh chili.
2. Cook for 8–10 minutes, until the chicken is cooked through. Set aside to cool slightly.
3. Cook the noodles according to packet instructions, and when cooked, drain well.
4. Make the dressing by combining the peanut butter with water, lime juice, sweet chili and soy sauce.
5. Chop the remainder of the fresh chili as finely as you can and add this to your peanut sauce.
6. Shred or slice the chicken finely and combine with the cooked noodles and coat in the dressing.
7. Once completely cold, add the prepared vegetables, stirring to coat in the peanut dressing.
8. Before serving, scatter with the freshly chopped coriander and crushed dry roasted peanuts.

Note:
Pre-cook the night before for on the go lunch

---

Add to Shoplist