Warm Thai chicken & noodle salad

Name: Warm Thai chicken & noodle salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 larges skinless chicken breasts; 175 grams dried medium egg noodles; 2 handfuls good handfuls of greens, such as Chinese leaf, finely shredded; 2 carrots, cut into thin strips; 8 spring onions, finely sliced; 1 red pepper, seeded and finely sliced; 1 handful a of fresh coriander leaves; 1 red chilli, seeded and finely chopped; 2 garlic cloves, finely chopped; 1 Tbsp root ginger, finely chopped; 2 Tbsps soy sauce; 1 juice of lime; 2 Tbsps olive oil

If you want to add more Asian recipes to your recipe box, Warm Thai chicken & noodle salad might be a recipe you should try. This recipe makes 4 servings with 407 calories, 33g of protein, and 12g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 55 minutes. If you have bell pepper, egg noodles, chilli, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Warm Thai Chicken Salad, Thai Chicken- Noodle Salad, and Thai chicken noodle salad are very similar to this recipe.

Instructions

Preheat the grill to high.

Equipment you will use

Grill

Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Grill

Meanwhile, cook the noodles according to instructions.

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Pasta

Drain and run cold water through to stop them sticking together.

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Water

Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.

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Vegetable

Coriander

Whole Chicken

Pasta

Equipment you will use

Bowl

Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well.

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Water

Serve straight away.

Equipment

Grill

Baking Pan

Bowl

Ingredients

Servings:

2larges

skinless chicken breasts 175grams

dried medium egg noodles 2handfuls

good handfuls of greens, such as Chinese leaf, finely shredded 2

carrots, cut into thin strips 8

spring onions, finely sliced 1

red pepper, seeded and finely sliced 1handful

a of fresh coriander leaves 1

red chilli, seeded and finely chopped 2

garlic cloves, finely chopped 1Tbsp

root ginger, finely chopped 2Tbsps

soy sauce 1

juice of lime 2Tbsps

olive oil

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.