Chicken Rice Noodle Salad With Roasted Sesame Dressing

16 Ingredients

Number of servings

1/2 cabbage red, very finely shredded
1/4 capsicum red, very finely shredded
1/2 carrot, very finely shredded
2 red chillis
1 bunch coriander, roughly chopped
1/2 cucumber, finely sliced into batons
2 slice ginger
3 sprig mint
1/2 red onion, finely sliced
2 spring onions, white parts finely sliced (green tops reserved)
2 chicken breast fillets
500milliliter chicken stock
2tablespoons sesame seeds
3 clove garlic, crushed
125grams rice vermicelli
3/4 cup roasted sesame dressing

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Combine the stock, water, spring onion tops, garlic and ginger in a saucepan. Bring to a simmer and add the chicken. Simmer for 5 minutes, then cover, remove from the heat and leave to continue cooking for a further 15 minutes. Transfer to a plate to cool, and then shred.

Step 2 of 4

Cook the noodles as per the packet instructions. Drain and refresh under cold running water, then drain again.

Step 3 of 4

Place the noodles, shredded chicken and all the vegetables into a large bowl. Add the roasted sesame dressing and toss so everything is coated evenly.

Step 4 of 4

Top with the herbs, chilli and sprinkle with toasted sesame seeds.

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Difficulty

Fresh Ideas