Noodle Salad
Description
This noodle salad is quick, easy and cheap. Bulk it up with what ever vegetables you have.
Thanks so much to Stephen Cameron and the Healthy cooking and nutrition programme for sharing this recipe with us.
Summary
| Yield | |
|---|---|
| Source | Stephen Cameron - Healthy Cooking and Nutrition Programme. Te Kupenga Hauora. |
| Prep time | 15 minutes |
Ingredients
| 2 | Bunch | egg noodles 98% fat free |
| 1 | carrot | |
| 1 | capsicum | |
| 1⁄2 | red onion | |
| 1⁄4 | cabbage (Finely chopped) | |
| 1 | Cup | bean sprouts |
| 2 | Tablespoon (Metric) | mint |
| 3 | chicken breast or thighs (Remove skin and fat) | |
| 1 1⁄2 | Tablespoon (Metric) | lemon or lime juice |
| 1 | Tablespoon (Metric) | sweet chilli sauce |
| 1 | Tablespoon (Metric) | fish sauce |
| 1 | Tablespoon (Metric) | sesame oil |
Instructions
Method:
1. Cook the noddles according to packet directions and cool by rinising under cold water.
2. Poach chicken thighs in simmering water that just covers the chicken for about 15 minutes - check if cooked. Allow to cool when done.
3. Grate and chop all vegies. Place in a large bowl and add the noodles.
4. Slice the chicken and add to the noodles and vegetable. Mix all ingrediants together.
Dressing.
1. Mix the lemon juice, fish sauce, sweet chilli and sesame oil together in a screw cap jar or in a bowl.
2. Pour over the noodle, vege and chicken mixture.
3. Toss gently to mix.
Notes
Dress the salad only five to ten miunutes before serving to prevent it going soggy and the vegies losing their colour. Also if you are making the salad for a big group you could poach a whole chicken for an hour instead of breasts or thighs as this will be cheaper. Remember to remove the skin, fat and bones.
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