This mouthwatering chicken noodle salad recipe is the perfect weeknight dinner option for those nights you need something light, fresh and filling.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
½ cup (125ml) mirin seasoning
2 tsp caster sugar
1 red onion, thinly sliced
1 carrot, peeled into ribbons
1 tbs peanut oil
1 tsp Chinese five spice
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
3 (about 750g) Coles RSPCA Approved Chicken Breast Fillets
500g pkt rice stick noodles
1 Lebanese cucumber, peeled into ribbons
2 spring onions, thinly sliced
½ cup fresh mint leaves
½ cup fresh coriander leaves
2 tbs lime juice
2 tsp soy sauce
¼ cup (35g) roasted peanuts, chopped
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the mirin and sugar in a medium bowl. Add the onion and carrot and toss to coat. Set aside.
Step 2
Combine the oil, Chinese five spice, garlic and ginger in a large bowl. Add the chicken and toss to coat.
Step 3
Spray a chargrill pan or barbecue with oil spray and heat over high heat. Cook chicken for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 4
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soften. Refresh under cold running water. Drain.
Step 5
Slice chicken. Drain carrot mixture and combine with noodles, chicken, cucumber, spring onion, mint, coriander, lime juice and soy sauce. Serve with peanuts.
