Chilli and coriander chicken noodle salad

Chilli and coriander chicken noodle salad

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Rice noodles tossed with chicken, snow peas, peanuts and a spicy Asian dressing make a speedy meal.

The ingredient of Chilli and coriander chicken noodle salad

  1. 600g chicken thigh fillets
  2. olive oil spray
  3. 400g packet fresh, Asian rice noodles
  4. 100g snow peas, thinly sliced lengthways
  5. 4 green onions, thinly sliced
  6. 1 cup coriander leaves
  7. 1/4 cup roasted peanuts, chopped
  8. 2 small red chillies, deseeded, finely chopped
  9. 1/4 cup lime juice
  10. 2 tablespoons palm sugar or brown sugar
  11. 1 tablespoon fish sauce
  12. 1/4 cup peanut oil

The instruction how to make Chilli and coriander chicken noodle salad

  1. Preheat a chargrill or heavy-based frying pan over medium-high heat. Spray chicken with oil. Cook for 3 to 4 minutes on each side or until cooked through. Cover chicken and keep warm.
  2. Place noodles into a large bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain.
  3. Bring a small saucepan of water to the boil. Add snow peas and cook for 1 minute or until just tender. Drain.
  4. To make dressing: Place ingredients into a jug. Whisk with a fork to combine.
  5. Place noodles, snow peas, onions and dressing into a bowl. Slice chicken. Add to noodles with coriander. Toss to combine. Sprinkle with peanuts. Serve.

Nutritions of Chilli and coriander chicken noodle salad

fatContent: 533.926 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 118 milligrams cholesterol

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