NOODLE SALAD BOWLS with CHILLI DRESSING
SERVES 4/ PREPARATION: 20 MIN / STANDING: 30 MIN
This is a fresh, fuss-free, and healthy salad - ideal for using leftover chicken.
NOODLES
- 100g vermicelli rice noodles
- 250ml (1c) frozen peas
SALAD DRESSING
- juice of 2 limes or 30ml (2T) white wine vinegar
- 1-2 red chillies, chopped
- 20ml (4t) fish sauce
- 30ml (2T) soy sauce
- 15-30ml (1-2T) castor sugar
SALAD
- 3 large chicken breast fillets or 4 deboned thighs, cooked and roughly shredded
- 1 head of lettuce, roughly torn
- 1/2 red cabbage, chopped
- 2-3 carrots, peeled and cut into ribbons
- 1 cucumber, julienned
- 2 spring onions, cut into thin strips
- a handful of fresh basil
- a handful of fresh mint
TO SERVE
- 100g salted and toasted peanuts, chopped
- lime wedges
Keep 4 bowls or deep plates handy.
1 Noodles Add the noodles to a bowl and cover with boiling water. Cover with a lid or plate to keep the steam from escaping. Set aside for 20-30 minutes or until the noodles are soft and flexible.
2 Drain the noodles and leave in the colander until needed.
3 Add the peas to a separate bowl and cover with hot water. Allow to stand for 10 minutes, then drain. Set aside until needed.
4 Salad dressing Mix all the ingredients well.
5 Salad Add small heaps of noodles to the bowls or plates. Add the peas, then the rest of the salad ingredients.
6 To serve Sprinkle some of the nuts over, drizzle the salad dressing over and serve with the lime wedges.
Quick TIP
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