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Coconut chicken noodle salad
Coconut chicken noodle salad
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Prep Time:
33 minutes
Cook Time:
15 minutes
Total Time:
48 minutes
Create a vibrant Asian chicken noodle salad with coconut cashew dressing for an authentic and delicious twist.
Ingredients:
  • 700g chicken breast fillets
  • 36.40 gm peanut oil
  • 3cm piece fresh ginger, finely grated
  • 3 garlic cloves, crushed
  • 400g packet fresh hokkien noodles
  • 1 carrot, cut into ribbons lengthways
  • 1 cucumber, cut into ribbons lengthways
  • 425g can baby corn, drained, rinsed, halved lengthways
  • 1 red capsicum, thinly sliced
  • 270ml can light coconut milk
  • 40.00 ml chopped fresh coriander leaves
  • 82.50 ml cashew nuts, chopped
  • 1 eschalot, finely chopped
Instructions:
  • In a bowl, mix together the chicken, oil, ginger, and garlic. Let it sit while you prepare the next step.
  • In a heatproof bowl, add noodles and cover with boiling water. Let stand for 1 minute, then use a fork to separate the noodles. Drain and rinse under cold water. Combine noodles with carrot, cucumber, corn, and capsicum in a bowl.
  • Preheat a barbecue plate or chargrill over high heat. Grill the chicken for 6 to 7 minutes on each side until golden brown and fully cooked. Move the chicken to a plate, cover, and let it rest for 5 minutes. Slice thinly before serving.
  • While you wait, prepare the dressing by placing all ingredients in a screw-top jar. Secure the lid tightly and shake vigorously to blend everything together.
  • Combine the chicken and dressing with the noodle mixture, ensuring everything is well coated. Serve and enjoy!

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