Asian Noodle Salad
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recipe by Gina Hughes https://www.thepassionatepantry.com.au
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- Total Time
- 36mins
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- Serves
- 4
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- Calories
- 361
When the days are hot and you really don’t want to spend too much time in the kitchen preparing dinner, then this is the salad for you
Inspired by: https://www.thepassionatepantry.com.au/asian-noodle-salad/recipe updated Jan 12, 2022
Ingredients
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- Chicken breast
- 600 g
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- Red bell pepper
- ½
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- Carrot
- 1
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- Cucumber
- 2
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- Radish
- 2
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- Green onion
- 4
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- Cilantro
- 14 g
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- Rice noodles
- 70 g
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- Sweet chili sauce
- 145 g
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- Lemon juice
- 120 ml
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- Fish sauce
- 2 teaspoons
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- Dried basil
- 1 teaspoon
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- Dried mint
- 1 teaspoon
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- Olive oil
- as needed
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- Dried dill
- 1 pinch
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- Sea salt flakes
- 1 pinch
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- Water
- 1 L
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- Baby spinach
- 80 g
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- Grape tomato
- 250 g
Tools
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Wooden spoon
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Cooling rack
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TM5
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Large serving bowl
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Medium bowl
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Tm5 bowl
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Varoma tray - tm5
Step preview
- Add sweet chili sauce, lemon juice, fish sauce, dried basil and dried mint to a clean medium bowl
- Mix and cover
- Set aside in fridge
- Add olive oil to the varoma tray lightly
- Add chicken breast to the varoma tray
- Sprinkle with dried dill and sea salt flakes
- Add water to the TM5 bowl
- Set varoma tray
- Steam until cooked through - 14 min, Varoma, speed 3
- Set aside onto cooling rack and let cool for at least 15 min
- Add baby spinach, grape tomato, red bell pepper, carrot, cucumber, radish, green onion and cilantro to a clean large serving bowl
- Slice or tear the chicken into shreds and add to the salad with half the dressing and mix together
- Check the salad for seasoning and add more dressing if necessary
- Serve with noodles