Asian chicken noodle salad
Ingredients
- 1/4 cup hoisin sauce
- 1–2 teaspoons chilli paste or chilli flakes
- 400g shelf-fresh thin Hokkien noodles
- 2 cups shredded cooked chicken breast
- 2 medium carrots, grated or finely sliced
- 1/2 medium red capsicum, finely sliced
- 1/2 medium green capsicum, finely sliced
- 1/2 bunch shallots, green part only, finely sliced
- 1/4 cup unsalted, roasted peanuts, roughly chopped
Method
Combine hoisin sauce and chilli in a small bowl and set aside.
Meanwhile, cook the noodles according to packet instructions. Drain; rinse under cold water to cool, drain again and set aside.
Place cooked chicken, carrots, capsicums, half of the noodles and shallots in a large bowl with the hoisin-chilli dressing; toss.
Divide remaining noodles among 4 serving bowls; top with chicken noodle salad. Garnish salad with peanuts and remaining sliced shallots, and serve.
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