Coconut chicken noodle salad

Coconut chicken noodle salad

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Coconut dressing with cashew nuts gives authentic flavour to this beautiful Asian chicken noodle salad.

The ingredient of Coconut chicken noodle salad

  1. 700g chicken breast fillets
  2. 2 tablespoons peanut oil
  3. 3cm piece fresh ginger, finely grated
  4. 3 garlic cloves, crushed
  5. 400g packet fresh hokkien noodles
  6. 1 carrot, cut into ribbons lengthways
  7. 1 cucumber, cut into ribbons lengthways
  8. 425g can baby corn, drained, rinsed, halved lengthways
  9. 1 red capsicum, thinly sliced
  10. 270ml can Ayam light coconut milk
  11. 2 tablespoons chopped fresh coriander leaves
  12. 1/3 cup cashew nuts, chopped
  13. 1 eschalot, finely chopped

The instruction how to make Coconut chicken noodle salad

  1. Combine chicken, oil, ginger and garlic in a bowl. Set aside.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Using a fork, separate noodles. Drain and rinse under cold water. Combine noodles, carrot, cucumber, corn and capsicum in a bowl.
  3. Heat a barbecue plate or chargrill over high heat. Cook chicken for 6 to 7 minutes each side or until brown and cooked through. Transfer to a plate. Cover and set aside for 5 minutes. Thinly slice.
  4. Meanwhile, make dressing: Place ingredients in a screw-top jar. Secure lid. Shake well to combine.
  5. Add chicken and dressing to noodle mixture. Toss to combine. Serve.

Nutritions of Coconut chicken noodle salad

fatContent: 573.122 calories
saturatedFatContent: 22.1 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 46.1 grams protein
sodiumContent: 111 milligrams cholesterol

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