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Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Healthy Recipes » Topic

Low-fat chicken and rice noodle salad

Zoom in font  Zoom out font Published: 2013-08-27  Origin: Taste.com  Views: 46
Core Tip: Expand your cooking repertoire in the kitchen with this healthy, easy-to-cook chicken noodle salad.
 noodle salad

Ingredients 

• 3 (680g) chicken breast fillets
• Olive oil spray
• 200g Chang's rice vermicelli noodles
• 2 carrots, cut into thin matchsticks
• 2 Lebanese cucumbers, seeded, cut into thin matchsticks
• 1 1/2 cups shredded wombok (Chinese cabbage)
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1 cup beansprouts, trimmed
Dressing
• 1/4 cup sweet chilli sauce
• 1 teaspoon fish sauce
• 2 tablespoons lime juice
• 2 teaspoons soy sauce
• 1 garlic clove, crushed

Method


1. Spray chicken with oil. Season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook chicken, for 6 to 7 minutes each side, or until browned and cooked through. Transfer to a plate. Cover, set aside for 5 minutes. Thinly slice.
2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
3. Place chicken, noodles, carrot, cucumber, wombok, mint, coriander and beansprouts in a bowl.
4. Make dressing: Using a fork, whisk sweet chilli sauce, fish sauce, lime juice, soy sauce and garlic in a jug. Season with salt and pepper. Pour dressing over noodle mixture. Toss to combine. Serve.


 
 
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