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Asian noodle salad
Asian noodle salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Asian-style chicken and rice noodle dish with refreshing mint, coriander, and lime flavors.
Ingredients:
  • 3 (about 750g) single chicken breast fillets
  • 250g thin rice stick noodles
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 yellow or orange capsicum, halved, deseeded, thinly sliced
  • 1 bunch fresh mint, leaves picked, larger leaves torn
  • 1 bunch fresh coriander, leaves picked
  • 110g (2 cups) bean sprouts, trimmed
  • 40.00 ml kecap manis
  • 42.00 gm fresh lime juice
  • 24.40 gm fish sauce
  • 22.00 gm sweet chilli sauce
  • 80g (1/2 cup) unsalted roasted cashews, coarsely chopped, to serve
Instructions:
  • Place the chicken in a large deep frying pan and cover with cold water. Bring to a gentle boil over medium heat and cook for 4-5 minutes on each side until cooked through. Transfer to a plate, let sit for 10 minutes to cool slightly, then shred coarsely.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them sit for 10 minutes to soften, then drain well and return them to the bowl.
  • Combine chicken, capsicum, mint, coriander, and bean sprouts with the noodles, and gently toss everything together.
  • In a medium jug, combine kecap manis, lime juice, fish sauce, and sweet chili sauce. Drizzle the dressing over the noodle mixture and gently toss to combine. Divide the noodle salad into serving bowls and sprinkle with cashews, if desired. Serve promptly.

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