Sweet chilli chicken and noodle salad
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Time to make:
19 mins, prep 15 mins, cook 4 mins
$3.85 per serve
(at time of publication)
Full ingredients list:
200g gluten-free vermicelli rice noodles
250g skinless barbecued chicken breast, shredded
2 Lebanese cucumbers, halved, seeded, cut into sticks
2 carrots, cut into sticks
250g cherry tomatoes, quartered
125g snow pea shoots
1/2 cup each mint, coriander and Thai basil leaves
Sweet chilli dressing
1 large red chilli, deseeded, finely diced
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon gluten-free fish sauce (we used Chang’s)
1/4 cup lime juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Place noodles into a large saucepan of boiling water and simmer for 4 minutes, until softened. Drain noodles, refresh in cold water and drain again. Set aside.
Step 2 Meanwhile, make Sweet chilli dressing: Place all the ingredients into a food processor or blender and purée until smooth. Set aside.
Step 3 Place noodles, chicken, cucumber, carrots, tomatoes, snow pea shoots and herbs into a large bowl. Add the spicy dressing and toss to combine. Divide between bowls and serve immediately.
About this recipe
First published: September 2010