Asian chicken noodle salad

Name: Asian chicken noodle salad
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 1 spring onion/shallot; 4 cm piece fresh ginger; 1 garlic clove; 1 - 2 fresh red chillies; 4 pieces lime; 50 g soy sauce; 1 tsp palm sugar; 20 g rice wine vinegar; 40 g hoi sin sauce; 1 tsp sesame oil; 20 g peanut oil; ½ - 1 tsp salt; 500 g water; 500 g chicken tenderloins; salt; ground black pepper; 100 g rice vermicelli noodles; boiling water; 170 g carrot; ½ Chinese cabbage (wombok); 2 spring onions/shallots; 130 g red capsicum; 70 g snow peas; 2 sprigs fresh mint; 4 sprigs fresh coriander; 2 tbsp roasted salted peanuts; 1 tsp sesame seeds; 1 lime

4.5 166 évaluations

Préparation 20min

Total 45min

6 portions

Ingrédients

Ginger-sesame dressing

spring onion/shallot trimmed and cut into halves
1
piece fresh ginger peeled
4 cm
garlic clove
1
fresh red chillies trimmed and deseeded, if preferred
1 - 2
lime zest, no white pith, and juice
4 pieces
soy sauce
50 g
palm sugar (approx. 1 cm cube) (optional)
1 tsp
rice wine vinegar
20 g
hoi sin sauce
40 g
sesame oil
1 tsp
peanut oil
20 g
salt to taste
½ - 1 tsp

Chicken

water
500 g
chicken tenderloins (see Tips)
500 g
salt to season
ground black pepper to season

Salad

rice vermicelli noodles
100 g
boiling water for soaking
carrot peeled and cut into pieces (approx. 5 cm)
170 g
Chinese cabbage (wombok) cut into halves lengthways, then cut into thin slices crossways
½
spring onions/shallots trimmed and cut into thin slices on a diagonal
2
red capsicum trimmed and cut into thin strips
130 g
snow peas cut into thin strips
70 g
fresh mint leaves only
2 sprigs
fresh coriander leaves only
4 sprigs
roasted salted peanuts roughly chopped, for garnishing
2 tbsp
sesame seeds toasted (optional)
1 tsp
lime cut into wedges, to serve
1