Asian Noodle Salad
For the full experience, make this recipe with the Drop Recipes app.
recipe by Gina Hughes https://www.thepassionatepantry.com.au
-
- Total Time
- 36mins
-
- Serves
- 4
-
- 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 12 Jan 2022
Ingredients
-
- Chicken breast
- 600 g
-
- Red bell pepper
- ½
-
- Carrot
- 1
-
- Cucumber
- 2
-
- Radish
- 2
-
- Spring onion
- 4
-
- Coriander
- 14 g
-
- Rice noodles
- 70 g
-
- Sweet chilli sauce
- 145 g
-
- Lemon juice
- 120 ml
-
- Fish sauce
- 2 teaspoons
-
- Dried basil
- 1 teaspoon
-
- Dried mint
- 1 teaspoon
-
- Olive oil
- as needed
-
- Dried dill
- 1 pinch
-
- Sea salt flakes
- 1 pinch
-
- Water
- 1 L
-
- Baby spinach
- 80 g
-
- Grape tomato
- 250 g
Tools
-
Wooden spoon
-
Cooling rack
-
TM5
-
Large serving bowl
-
Medium bowl
-
Tm5 bowl
-
Varoma tray - tm5
Step preview
- Add sweet chilli 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, spring onion and coriander 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