ASIAN CHICKEN NOODLE SALAD
COOKBOOK: Super Food Ideas
This recipe was all about making dinner with 5 ingredients. It's all about making a simple dinner without the fuss. I think it succeeded in achieving just that.
RECIPE: I didn't bother with skewered marinated chicken and instead went for breast pieces , cubed and mixed with hoisin sauce. I had no time to marinade so I mixed it with sauce and fried it all at the same time.
Good effort in what you were aiming for Super Food Ideas. The only other change that I would have made is in the quantity of the rice noodles. 100g I think is more than enough.
I don’t know what it is with asian recipes, they always go-happy with the quality of chinese noodles.
4 uncooked marinated chicken sticks - (I chose to buy breast, cubed and added Hoisin sauce to it)
200g dried rice noodles
1 red capsicum, thinly sliced
1 lebanese cucumber, halved, thinly sliced
1/3 cup coriander (or substitute with parsley)
2 tablespoons oriental dressing (I used soy sauce)
Cook chicken on medium heat until browned all over and cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes. If you are using the chicken on skewers, remove from stick.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 6-7 minutes or until tender. Drain and refresh under cold water. Add chicken, capsicum, cucumber, herbs and dressing to noodles.
Combine. Season with salt and pepper. Serve.