Grilled Chicken Noodle Salad
It's less work than it looks! But totally worth it.
Servings: 4
Calories: 450kcal
Ingredients
- 2 chicken breasts sliced
- 250 g egg noodles
- 1 long red chilli de-seeded and julienned
- 1 carrot julienned
- 1 courgette julienned
- 1 small handful of mint leaves
- 1 small handful of coriander
Marinade
- 1 tbsp ginger grated
- 1 tbsp caster sugar
- 3 tbsp oyster sauce
- 3 tbsp rice wine/dry sherry
- 1 tbsp vegetable oil
- 2 garlic cloves crushed
Dressing
- 2 tbsp light soy sauce
- .5 tsp sesame oil
- 1 tbsp malt vinegar
- 1 tbsp caster sugar
- 2 tbsp lime juice
optional to serve
- 1 tbsp sesame seeds
Instructions
- Combine marinade ingredients in a large bowl, add the chicken and veg, leave for 4 hours or overnight if possible.
- Mix the dressing ingredients and stir until sugar has dissolved.
- Pour hot water over the noodles to soften, then drain well. Refresh under cold water then drain again.
- Cook chicken and veg on medium heat until cooked through. Remove from the pan and rest in a warm place for 5 minutes, then slice.
- Combine noodles, chilli, mint and coriander. Add enough dressing to coat all ingredients.
- Pile noodles onto a bowl and top with chicken and a sprinkle of sesame seeds.
