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Chicken and vegetable noodle salad

  • 0:15 Prep
  • 0:10 Cook
  • 2 Servings


  • 1 large (about 225g) free-range chicken breast fillet, excess fat trimmed
  • 3 thin slices fresh ginger
  • 1 garlic clove, thinly sliced
  • 80g rice vermicelli noodles
  • 2 small (about 120g) zucchini, peeled lengthways into ribbons
  • 100g (1/2 cup) bottled roasted capsicum (peppers), drained well, thinly sliced
  • 1/2 punnet (about 100g) grape tomatoes, quartered lengthways
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 75g baby Asian greens


  • 2 tablespoons fresh lime juice
  • 2 teaspoons tamari
  • 1 teaspoon fish sauce
  • 1 small garlic clove, crushed
  • 1 small fresh red chilli, deseeded, finely chopped
  • Pinch of caster sugar


  • 1
    Place the chicken, ginger and garlic in a large saucepan. Add enough boiling water to just cover. Place over very low heat and simmer, covered, for 9 minutes or until just cooked through. Transfer chicken to a plate, cover with foil and set aside for 10 minutes to rest. Slice the chicken across the grain.
  • 2
    Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well.
  • 3
    To make the dressing, whisk together the lime juice, tamari, fish sauce, garlic, chilli and sugar in a jug until combined.
  • 4
    Combine the noodles, zucchini, capsicum, tomato, green shallot and Asian greens in a large bowl. Add half the dressing and toss to combine.
  • 5
    Divide the noodle mixture among serving bowls. Top with chicken and drizzle with the remaining dressing. Serve immediately.

Source: taste.com.au


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