Spicy Thai Chicken Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Dressing:1 tbsp Fish Sauce1/4 cup lemon juice1/2 cup lime juice1 clove garlic, crushed4 tsp grated ginger root1 tbsp lemongrass, chopped finely6 tbsp soy sauce1 tbsp Sambal Chilli Paste1/2 cup Water1 tsp Sesame OilSalad:1 Red Chilli, fresh, finely chopped1 large red Pepper (capsicum), thinly sliced1 cup Snow Peas, fresh, cut in half8 tbsp Shallots / Green Onions, thinly sliced4 tbsp fresh chopped Cilantro (coriander)4 tbsp fresh torn basil2 tbsp fresh chopped mint leaves1 1/2 cups of Carrots, thinly sliced2 cup Baby Spinach1 cup Rocket lettuce100g Rice Stick Noodle1/2 Roasted / BBQ / Rotisserie Chicken
Makes 4-6 main meal sized bowls of noodle salad, or sufficient side salad to serve 6-8 people.
To make dressing:
1) Combine fish sauce, lemon juice, lime juice, crushed garlic clove, grated ginger root, lemon grass, soy sauce, Sambal (chilli paste) and sesame oil in small bowl and stir well.
2) Add water to thin out sauce, as needed.
(HINT: Make some extra dressing up and keep in a sealed jar in the fridge for next time!)
To make salad:
1) Put dried rice stick noodles in large bowl/container and cover with boiling water to cook for 5 minutes.
2) While noodles are cooking, combine red pepper (capsicum), snow peas, shallots (green onions), cilantro (coriander), basil, mint leaves, carrots in large serving bowl.
3) After 5 minutes, drain noodles and plunge into cold water to prevent from cooking too much. Once noodles are cool, add to salad mix.
4) Take skin off chicken and discard. Remove flesh from chicken carcass and tear into shreds and add to salad mix.
5) Just before serving, add baby spinach leaves and rocket to salad then pour dressing over and mix through gently.
6) Serve into into individual bowls. Add fresh chopped red chilli (to taste) and a few coriander leaves to garnish each serve. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LECTERCLARICE.
To make dressing:
1) Combine fish sauce, lemon juice, lime juice, crushed garlic clove, grated ginger root, lemon grass, soy sauce, Sambal (chilli paste) and sesame oil in small bowl and stir well.
2) Add water to thin out sauce, as needed.
(HINT: Make some extra dressing up and keep in a sealed jar in the fridge for next time!)
To make salad:
1) Put dried rice stick noodles in large bowl/container and cover with boiling water to cook for 5 minutes.
2) While noodles are cooking, combine red pepper (capsicum), snow peas, shallots (green onions), cilantro (coriander), basil, mint leaves, carrots in large serving bowl.
3) After 5 minutes, drain noodles and plunge into cold water to prevent from cooking too much. Once noodles are cool, add to salad mix.
4) Take skin off chicken and discard. Remove flesh from chicken carcass and tear into shreds and add to salad mix.
5) Just before serving, add baby spinach leaves and rocket to salad then pour dressing over and mix through gently.
6) Serve into into individual bowls. Add fresh chopped red chilli (to taste) and a few coriander leaves to garnish each serve. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LECTERCLARICE.
Nutritional Info Amount Per Serving
- Calories: 332.0
- Total Fat: 5.3 g
- Cholesterol: 0.8 mg
- Sodium: 1,839.5 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 3.9 g
- Protein: 26.1 g
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