Helen RandellChicken Noodle Salad
December 4th 2010 21:37
A tasty, fresh thai chicken salad works wonders on the soul after a hot day. The crunch from the veggies, the tang from the dressing and the comforting solidness of the chicken and noodles combine to create something truly wonderful.
The ‘special’ ingredient in this dish is wombok, or Chinese cabbage. And so special, and ginormous, was the one that I ordered from coles online, that I actually cut it into thirds and gave two lots of it away! Along with the finely sliced wombok (around ˝ cup to serve two), mix together one julienned carrot, some bean sprouts and a handful of lettuce leaves. Per person, you’ll also want around 150-200g cooked shredded chicken breast fillet, and about 25g rice noodles, cooked per the packet instructions.
For the dressing, dissolve 1/2 teaspoon of brown sugar into 1 tablespoon of lime juice and 1/2 tablespoon of fish sauce. Have a quick taste and see if it is too your liking. If you want, add some chopped up red chilli. The dressing will permeate the whole lot, but if you are looking for extra strong flavours, simply double the amount of dressing.
Put the whole lot in a bowl and mix it all together. Add some fresh mint and coriander and presto – a delicious, summery, flavoursome salad.
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Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
That sounds so refreshing and delicious and as soon as this dreary weather stops I am going to give it a go.
It just strikes me as being a very summery dish.
Sam
Comment by Helen Randell
Rough Cooking