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Salt and pepper chicken on rice noodle salad
Salt and pepper chicken on rice noodle salad
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your week with a flavorful Asian rice noodle salad featuring crispy salt and pepper chicken.
Ingredients:
  • 8 RSCPA Approved chicken drumsticks
  • 1 free range egg, lightly whisked
  • 95g breadcrumbs
  • 4.80 gm sea salt
  • 2 tsp cracked black pepper
  • Olive oil spray
  • 200g rice noodles
  • 1 Lebanese cucumber, seeded, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 red capsicum, cut into thin strips
  • 250.00 ml coriander leaves
  • 125ml dressing
  • Coriander leaves, extra, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200C and prepare a large baking tray by lining it with baking paper.
  • In a shallow bowl, crack the egg. In another bowl, mix breadcrumbs, salt, and pepper. Dip the chicken in the egg, then coat it in the breadcrumb mixture. Arrange on a baking tray and spray with olive oil. Bake for 50 minutes until golden brown and fully cooked.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to stand for 5 minutes, then use a fork to separate the noodles. Rinse them under cold water and drain well. Transfer the noodles to a large bowl and add cucumber, carrot, capsicum, and coriander. Toss everything together to combine.
  • Present the noodle salad alongside succulent chicken drumsticks and fresh lime wedges. Garnish generously with additional coriander leaves.

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