04 March 2016

Asian chicken noodle salad

Asian noodle salad

By Lyndal McNamara - Research Dietitian

 

Asian chicken noodle salad 


Serves 4


INGREDIENTS

  • 1 Large packet rice noodles 
  • 500g skinless chicken breast, diced 
  • 1 tbs. garlic infused olive oil 
  • 1 red capsicum, julienned 
  • 1 green capsicum, julienned
  • 2 medium carrots, julienned 
  • ½ bunch spring onions (green tops only), chopped 
  • ¼ cup oyster sauce 
  • ¼ cup soy sauce 
  • 1 Tbsp fish sauce 
  • 1 tsp brown sugar 
  • 1 tsp crushed ginger 
  • 1 tsp red chilli flakes 
  • ½ cup crushed peanuts 


METHOD

1.Julienne capsicums and carrots and chop spring onion tips, set aside 


2.Cook rice noodles according to packet instructions, drain and set aside to cool 


3.In a small jug, add oyster sauce, soy sauce, fish sauce, brown sugar, crushed ginger and chilli flakes and stir to combine, set aside  


4.Heat oil in large wok, add diced chicken and sauté until browned and cooked thoroughly  


5.Turn off heat and add cooked rice noodles, sauce and julienned capsicum and carrot to the wok, stir to combine  


6.Divide noodle salad into four bowls and garnish with spring onion tips and crushed peanuts               


TIPS 

•Use salt reduced soy sauce and oyster sauce if available  

•This recipe can be enjoyed as both a hot or cold dish  


NUTRITION INFORMATION

Energy: 1998kJ

Protein: 37g

Fat, total: 15g

Fat, saturated: 2.9g

Carbohydrates: 44g

Sodium: 1674mg

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