Kane's Kitchen - 20th September 2011 - Thai Chicken Noodle Salad

Thai Chicken Noodle Salad

Serves:  2    

Prep Time:  15 minutes

Cook Time:  10 minutes

What You’ll Need:

• 250g chicken thigh, shredded
• 150g dried rice noodles such as soba, somen or egg noodles
• 2 spring onions, sliced
• 1 cup snow pea sprouts
• 1 carrot, finely julienned
• 1 red capsicum, diced
• 1 tbsp unsalted cashews. Chopped
• 2 tbsp coriander, chopped
• 1 tbsp thai basil, chopped

  

Dressing:

• 2 tbsp light soy sauce
• 1 tsp honey
• 1 clove garlic, crushed
• Juice of one lemon or lime

• ½ tsp fresh ginger, finely chopped

What You’ll Need To Do:

1.        Prepare noodles as per packet instructions.  Rinse under cold water and set aside. 

2.        Brown the chicken thighs.  Set aside to cool.

3.        In a small bowl, combine the dressing ingredients and mix. 

4.        In a large bowl, combine all remaining salad ingredients.  Pour the dressing over the salad, add the noodles and toss well. 

For a dressing with a little more kick, make a nam jim using:

• 1 clove garlic, crushed
• 1 red birdseye chilli, chopped
• Juice of two limes
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp mirin (Japanese cooking wine)
• 1 tbsp brown sugar.

 Combine all ingredients and mix well.