Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 250grams rice noodles
- 600grams cooked boneless chicken breasts, skinned and roughly shredded
- 1 cucumber, halved, deseeded and cut into matchsticks
- 8 spring onions, thinly sliced
- 1 red chilli, thinly sliced
- 100grams light smooth peanut butter
- 6tablespoons light soy sauce
- 2tablespoons white wine vinegar
- 1tablespoons honey
- 1teaspoons sesame oil
- 1teaspoons chilli oil
- 1/3 cup water, warm
- 2tablespoons sesame seeds, toasted
Method
Step 1 of 3
Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 10 minutes, or until just tender. Drain and return to the bowl. Add the chicken, cucumber, spring onions and chilli, and toss to combine. Transfer to a serving bowl.
Step 2 of 3
Stir together the peanut butter, soy sauce, vinegar, honey, oils and 2 tablespoons of the measurement water in a bowl until well combined. Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency.
Step 3 of 3
Drizzle the sauce over the salad. Sprinkle over the sesame seeds and serve.
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