CHICKEN NOODLE SALAD
COOKBOOK: Woman’s Day , June 27, 2005
Many of us buy a roast chicken and serve it as it is. Here is a great idea of what you can make with it which will probably leave you with some leftover for the following day. It also gives you the opportunity to introduce vegetables in the meal and no-one will complain!
Simple, easy and delicious!
Hope you enjoy
1 medium roasted chicken, strip the meat and shred, remove bones
1 tablespoon olive oil
1 large carrot, peeled and grated
1 large red capsicum, thinly sliced
2 cups of beans or snow peas, fresh or frozen & thawed
1/4 cup of crushed peanuts
100g packet of fresh or dry thick noodles
2 tablespoons chopped parsley
1 x 140g can of coconut milk
2 tablespoon sweet chilli sauce
2 tablespoons of soy sauce
Heat oil in a deep frying pan. Add the capsicum, beans and salt & pepper. Combine well and fry for a few mins. Add grated carrots, peanuts and parsley. Mix well.
Cook the noodles as per the package and set aside. Add coconut milk, soy sauce, sweet chilli sauce. Allow it to simmer for 2mins. Add the drained noodles and combine well. Add the chicken and lime juice and mix well, ready to serve.