Asian Chicken Noodle Salad

This Asian chicken noodle salad is so tasty! You'll the love the fresh flavours inspired by Vietnamese cuisine. It's easy to make and perfect for an easy dinner, especially as you can make it ahead, making dinner time easy and delicious!

Course Main Course

Cuisine Asian, Vietnamese

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 569kcal

Author Corina Blum

Ingredients

400 g rice noodles Feel free to use a different kind of noodle if you want
300 g chicken breast sliced into strips
15 g root ginger cut into thin batons
2 garlic cloves sliced thinly
1-2 chilli peppers cut into thin strips

Ingredients for the dressing

1 lime juiced
1 teaspoon honey
2 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon toasted sesame oil

Ingredients for the salad

200 g cabbage sliced thinly
60 g carrot grated
15 g coriander leaves (cilantro) chopped
30 g peanuts (optional) can be replaced with cashew nuts

Metric - US Customary

Instructions

Heat a little oil in a wok and fry the ginger, garlic and chilli pepper for a couple of minutes until beginning to crisp up. Then add the chicken and stir fry until cooked through.
Make the dressing by mixing together the honey, fish sauce, soy sauce, sesame oil and lime juice together.
In a large bowl put the noodles, cabbage, carrot and coriander. Pour on the dressing and mix together. Then add the chicken and mix again.
If serving with peanuts, toast them a little in a dry frying pan till beginning to brown.
Serve the salad topped with a sprinkling of peanuts, a little extra coriander and some lime wedges.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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