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.
To start, preheat the oven to 200 degrees Celsius. Then grease and line a large roasting pan with baking paper. Place the chicken, lemongrass, half the sweet chilli sauce and half the fish sauce in the lined pan. Toss to coat and season with salt and pepper. Pop in the oven to roast, turning occasionally, for 25 minutes or until the chicken is golden and cooked through.
Meanwhile, prepare the vegetables by thinly slicing the snow peas lengthways. Cut the capsicum into long thin strips and, using a vegetable peeler, peel ribbons from the carrot and then thinly slice lengthways into long thin strips.
Next place the noodles and snow peas in a heatproof bowl. Cover with boiling water and set aside for two to three minutes to soak. Drain, then refresh under cold water and drain well.
Next whisk the lime juice, remaining sweet chilli sauce and remaining fish sauce in a large bowl. Add the noodle mixture, carrot, capsicum, coriander and peanuts and toss to combine. Divide the noodle mixture, among serving dishes and top with the chicken. Drizzle with some pan juices.
To finish, sprinkle with some extra peanuts and a squeeze of lime juice. Ready in 30 minutes, this fresh tasting noodle salad is ideal for busy weeknights.
- 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
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.
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.
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.