Asian-spiced chicken and rice noodle salad

Asian-spiced chicken and rice noodle salad

Based on 24 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2  
chicken breasts
300 g 
rice noodles
150 g 
cashews
1  
bell pepper (red)
150 g 
papaya
200 g 
sugar snap peas
½  
cucumber
3  
green onions
1  
red onion
20 g 
cilantro
200 ml 
chili sauce
100 ml 
soy sauce
sesame oil for frying
salt
pepper
Metric
Imperial
  • 2  chicken breasts
  • 300 g rice noodles
  • 150 g cashews
  • 1  bell pepper (red)
  • 150 g papaya
  • 200 g sugar snap peas
  • ½  cucumber
  • 3  green onions
  • 1  red onion
  • 20 g cilantro
  • 200 ml chili sauce
  • 100 ml soy sauce
  • sesame oil for frying
  • salt
  • pepper

Utensils

  • large saucepan
  • large frying pan
  • cooking spoon
  • cutting board
  • knife
  • large mixing bowl
  • small mixing bowl

Enjoy with

Sparkling Cobbler
Fresh berries counter the spice of the chili sauce. A light dish combined with a fizzy and alcohol-free drink.

Nutrition per serving

Cal
805
Protein
36g
Fat
30g
Carb
96g

Step 1/5

Heat a frying pan over medium heat. Transfer cashews into frying pan and toast for approx. 2 – 3 min., or until browned. Remove from pan and set aside.
  • 150 cashews
  • large frying pan

Heat a frying pan over medium heat. Transfer cashews into frying pan and toast for approx. 2 – 3 min., or until browned. Remove from pan and set aside.

Step 2/5

Dice bell pepper and papaya. Chop sugar snap peas. Quarter, deseed, and slice cucumber. Finely slice green onion and mince red onion. Chop cilantro. Transfer all chopped vegetables and herbs, as well as toasted cashews, to a large mixing bowl.
  • 1 bell pepper
  • 150 papaya
  • 200 sugar snap peas
  • ½ cucumber
  • 3 green onions
  • 1 red onion
  • 20 cilantro
  • cutting board
  • knife
  • large mixing bowl

Dice bell pepper and papaya. Chop sugar snap peas. Quarter, deseed, and slice cucumber. Finely slice green onion and mince red onion. Chop cilantro. Transfer all chopped vegetables and herbs, as well as toasted cashews, to a large mixing bowl.

Step 3/5

Cut chicken breasts into strips and salt. Heat sesame oil in frying pan set over medium-high heat. Fry chicken strips for approx. 3 min. Let cool slightly, then add to mixing bowl.
  • 2 chicken breasts
  • salt
  • sesame oil for frying
  • large frying pan
  • cooking spoon

Cut chicken breasts into strips and salt. Heat sesame oil in frying pan set over medium-high heat. Fry chicken strips for approx. 3 min. Let cool slightly, then add to mixing bowl.

Step 4/5

Add salted water to a large saucepan and bring to a boil. Add rice noodles and cook for approx. 8 – 10 min. Drain and add rice noodles to mixing bowl.
  • 300 glass noodles
  • salt
  • large saucepan

Add salted water to a large saucepan and bring to a boil. Add rice noodles and cook for approx. 8 – 10 min. Drain and add rice noodles to mixing bowl.

Step 5/5

For the dressing, add chili sauce and soy sauce to a small mixing bowl and stir to combine. Add dressing to mixing bowl and toss to coat. Season with salt and pepper to taste. Enjoy!
  • 200 ml chili sauce
  • 100 ml soy sauce
  • salt
  • pepper
  • small mixing bowl

For the dressing, add chili sauce and soy sauce to a small mixing bowl and stir to combine. Add dressing to mixing bowl and toss to coat. Season with salt and pepper to taste. Enjoy!