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Chicken Noodle Salad

3-large chicken breasts
1-tsp peanut oil
13 oz (400g) vermicelli rice noodles
1/2-English cucumber, julienned
1-2-large carrots, peeled, julienned
2-baby bok choy, thinly sliced
1/2-cup pea sprouts
2-tbsp fresh mint, chopped
1/4-cup coarsely chopped fresh coriander leaves
1/4-cup chopped peanuts
Chicken Noodle Salad

Peanut Sauce
1-cup smooth or chunky peanut butter
1/4-cup plain rice wine vinegar or white wine vinegar
1-large cloves garlic, minced
2-tsp granulated sugar
1-tsp crushed hot chilli flakes (or to taste)
2-tbsp finely grated ginger
1/3-cup soy or tamari sauce
1-2-tbsp finely minced coriander root (optional)
1/2-cup water (may not need all)
2-tbsp fresh coriander leaves, chopped

Mix peanut butter with vinegar, garlic, sugar, chilli flakes, ginger, soy sauce and coriander root
Stir in water and coriander leaves
Cover and let flavours meld at room temperature for 1 hour
Taste and adjust chilli flakes if needed
If needed, thin with additional tablespoons of water so the sauce can be drizzled
Preheat barbecue to medium, to medium-high
Lightly rub the chicken breasts with oil
Lightly season with salt all over
Grill 4-5 minutes per side until cooked through, let cool
Place rice noodles in a large bowl and cover with boiling water, let soak for 5 minutes or until tender
Rinse noodles under cold water and drain
Place cooked chicken between sheets of plastic wrap
Lightly pounding with a mallet or rolling pin, this will make shredding the chicken easy
Pull apart into bite sized pieces
Toss cucumber, carrots, bok choy and pea sprouts with the mint to mix
Sprinkle in the chopped peanuts
To serve, first layer noodles on plates
Top with julienned vegetables and chicken
Drizzle some of the sauce over the plated salad
Sprinkle with chopped coriander
Serve remaining sauce at table

Serves 4-6