Asian Noodle Salad
| Servings |
| 4people |
|
|
Ingredients
Noodle Salad
- 160g glass noodles, vermicelli or rice noodles
- 0.5 cucumber
- 1medium carrot
- 1yellow or red pepper
- 12baby sweetcorn
- 1red or green chili
- 400g boneless, skinless, chicken thighs
- small bunch coriander
- small bunch mint
- 6 spring onions
- handful of roasted, salted peanuts
Dressing
- 2 limesjuiced
- 2tbsp sesame oil
- 2tbsp light soy sauce
- salt
- pinch of sugar
Instructions
- Cook the noodles according to packet instructions, rinse in cold water and set aside in a large bowl. Swirl through 1/2 tbsp of oil to stop them sticking together.
- Cut the chicken into strips, season with salt and pan fry until cooked. Set aside to cool.
- Halve cucumber diagonally, remove seeds (they will make the salad watery otherwise). Halve and deseed pepper. Cut everything into matchsticks or, if you’re fortunate to own one, mandolin them like I did.
- Blanch the baby sweetcorn, then quarter. Add all vegetables to the noodles.
- ick leaves off the mint and chop roughly. Roughly chop the coriander (stalks and seeds). Thinly slice spring onion (white and green part). Halve, deseed and thinly slice chilli. Add herbs, chilli and spring onion to the noodle and vegetable pile.
- Make the dressing: combine the lime juice, sugar, sesame oil and soy sauce. Taste and adjust the seasoning with a bit of salt and sugar. It should be slightly sweet, tangy and slightly salty. The noodles will absorb a lot of the flavour of the dressing, so season generously.
- Roughly chop the peanuts.
- Add the dressing and chicken to the noodles, mix well. Taste and season more if required. Pile onto plates, scatter with the peanuts and serve.
Recipe Notes
