Thai chicken noodle salad
Serves:
4
Ingredients:
- 2 cups red cabbage, shredded
- 1 Carrot, julienne
- 1 Lebanese cucumber, thinly sliced
- 1 Yellow capsicum, sliced
- 4 Spring onions, finely sliced
- 500 grams Chicken breast
- 1⁄2 cup fresh mint leaves, removed from stem
- 1⁄2 cup fresh coriander leaves, removed from stem
- 100 grams brown rice vermicelli noodles
- 1 tsp Chicken stock (We used San Elk organic chicken stock powder)
- 1 tsp Bone broth (optional) (We used Gevity lemon and herb bone broth)
Dressing
- 1 Fresh lemon juice
- 3 Tbsp Tamari (gluten free soy sauce)
- 3 Tbsp 100% sesame seed oil
- 2 tsp Dijon mustard
- 2 tsp maple syrup or honey
Method:
- Poach the chicken: Bring a pot of water to the boil with 1 tsp chicken stock powder and 1 tsp bone broth (optional). Add the chicken breast and poach for 10–15 minutes, or until fully cooked through.
- Prepare the vegetables: While the chicken is cooking, slice all vegetables lengthways and place them into a large salad bowl.
- Cook the noodles: Boil the kettle and pour the hot water over the brown rice vermicelli noodles. Set aside to cook for 6 minutes, or follow the packet instructions.
- Shred the chicken & make the dressing: Once the chicken is cooked, remove it from the pot and shred in a bowl using two forks. Set aside to cool slightly. Meanwhile, place all dressing ingredients into a bowl and whisk together with a fork until well combined.
- Assemble the salad: Drain the vermicelli noodles and rinse under cold water to cool. Add them to the salad bowl along with the shredded chicken, fresh mint, coriander, and the dressing. Toss well to combine.
- Divide evenly into 4 bowls or portion into containers for meal prep. Tip: For maximum freshness, add the dressing just before eating.