Asian noodle salad with vegetables and chicken
A recipe for a satisfying main-course salad with plenty of vegetables, noodles and chicken.
Servings 4 people
Ingredients
The salad
- 500 g chicken breast, mini fillets or similar
- 250 g noodles
- 200 g carrots, coarsely grated
- 150 g sugar snap peas
- 1/2 small red pointed (sweetheart) cabbage, finely shredded
- 2 spring onions, sliced
- 1 handful peanuts, roughly chopped
- Oil
- Salt and pepper
- Lime and fresh coriander to serve (optional)
Marinade
- 75 ml soy sauce
- 1/2-1 lime, juice of
- 1 clove garlic, finely grated or crushed
- 1 tbsp finely grated ginger, about a 2 cm piece
- 2 tbsp sesame seeds
Instructions
Marinade
- Mix the soy sauce with the garlic, ginger and the juice and finely grated zest of 1/2 lime.
- Toast the sesame seeds in a dry frying pan until they take on colour and smell fragrant, then tip them into the soy sauce and stir well.
- Leave the marinade to infuse while you make the salad.
The salad
- Cook the noodles according to the packet instructions, then rinse them in plenty of cold water. Leave them to drain in a sieve.
- Cut the chicken into strips and fry them in a little oil in a hot frying pan; season with salt and pepper. Make sure the chicken is cooked through.
- Pour boiling water over the sugar snap peas, then rinse them in cold water. Cut them diagonally into strips.
- Toss the noodles and vegetables together, making sure everything is well mixed.
- Pour over the marinade and toss everything together well once more.
- Divide the noodle salad between 4 bowls, top with the fried chicken and chopped peanuts. Serve with fresh lime wedges and coriander, if you like.