ASIAN CHICKEN AND NOODLE SALAD

AvatarGH InternQuick & easySalads

These quick and easy dishes will pack a summery crunch at your next lunch party

INGREDIENTS

FOR THE SALAD:

  • 30ml oil
  • 4 chicken fillets, sliced
  • 3ml Chinese five-spice powder
  • 250g assorted Asian mushrooms, trimmed
  • 8 baby corns, halved
  • 2 baby Savoy cabbages, finely sliced
  • 1 red pepper, deseeded and sliced
  • 1 carrot, peeled and cut into matchsticks
  • 100g sugar snap peas, halved lengthwise
  • 1 small Mediterranean cucumber, halved lengthwise, sliced
  • 50g bean sprouts, optional
  • 10g fresh coriander leaves, torn
  • 10g fresh mint leaves, torn
  • 10g black and/or white sesame seeds, toasted
  • 200g rice noodles, cooked and cooled

FOR THE DRESSING:

  • 3 limes, zest and juice
  • 60ml fish sauce
  • 30ml soft brown sugar
  • 45ml light soy sauce
  • 1 red chilli, finely sliced

METHOD

  1. To make the dressing: stir the lime zest and juice, fish sauce and sugar together in a non-metallic mixing bowl, until the sugar dissolves. Add the remaining ingredients and mix well. Set aside.
  2. To make the salad: heat the oil in a pan and fry the chicken fillets on both sides for 4–5 minutes, or until cooked. Add the Chinese five-spice powder and cook for 1 minute. Remove from the pan and set aside.
  3. Return the pan to the stove and fry the mushrooms for 3–4 minutes. Add the baby corn and cabbage and stir-fry for 1 minute. Remove from the heat and allow to cool.
  4. Place the chicken and the mushroom mixture, plus the remaining ingredients in a mixing bowl and toss to combine. Add half of the dressing and toss again.
  5. Serve at once with the remaining dressing alongside the salad.

COOK’S TIP: Reserve a few noodles and fry until crispy to add some crunch to your salad. Or replace all of the noodles with oven-toasted two-minute noodles, broken up.

(Serves 4)

DOWNLOAD THE FREE SHOPPING LIST HERE