Sweet chilli and lemongrass chicken with noodle salad

Whip up this Asian-inspired dinner in just 30 minutes. Filled with flavour and topped with roasted peanuts, this chicken and noodle salad is a winner.

4

5m

25m

Ingredients

  • 1.2kg Coles RSPCA Approved Australian Chicken Wing Nibbles
  • 2 tbs lemongrass paste
  • 1/2 cup (125ml) sweet chilli sauce
  • 1 tbs fish sauce
  • 150g vermicelli rice noodles
  • 150g snow peas, thinly sliced
  • 1/4 cup (60ml) lime juice
  • 1 carrot, peeled, cut into thin matchsticks
  • 1 red capsicum, seeded, thinly sliced
  • 1 1/2 cups coriander leaves
  • 1/2 cup (70g) salted roasted peanuts, chopped

Method

STEP 1

Preheat oven to 200°C. Line a large roasting pan with baking paper. Place chicken, lemongrass, half the sweet chilli sauce and half the fish sauce in the lined pan. Toss to coat. Season. Roast, turning occasionally, for 25 mins or until chicken is golden brown and cooked through. 

STEP 2

Meanwhile, place noodles and snow peas in a heatproof bowl. Cover with boiling water. Set aside for 2-3 mins to soak. Refresh under cold water. Drain.

STEP 3

Whisk lime juice, remaining sweet chilli sauce and remaining fish sauce in a large bowl. Add noodle mixture, carrot, capsicum, coriander and peanut. Toss to combine. Divide among serving bowls. Top with chicken and drizzle over juices from the roasting pan.

Serve with lime wedges and chopped salted roasted peanuts.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.