Chicken Noodle Salad
35 minutes
This delicious salad uses a hokkin noodle base and is then packed with flavour from fresh ingredients and a tangy sauce.
3 people made this
Ingredients
Serves: 4
- 4 green onions, trimmed
- 1 teaspoon Saxa peppercorns
- 1 3cm piece ginger, peeled
- 1/4 cup Fountain Sriracha sauce
- 1/4 cup Fountain Soy sauce
- 1 teaspooon sesame oil
- 400g packet fresh thin hokkien noodles
- 1 teaspoon Saxa Red chilli salt
- 1 Lebanese cucumber, halved lengthways, thinly sliced on the diagonal
- 1 small red capsicum, deseeded, thinly sliced
- 2 tablespoons coriander leaves
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Cut 2 green onions into 4cm long pieces. Place onions, peppercorns, ginger and ¼ cup Fountain Sriracha sauce, Fountain Soy sauce and water to cover chicken. Bring to the boil over medium high heat. Reduce heat to low. Simmer covered, for 5 minutes or until chicken is just cooked through. Remove from heat. Stand in cooking liquid for 5 minutes. Drain; discard green onions, peppercorns and ginger.
- When cool enough to handle, slice chicken, place noodles in a large heatproof bowl cover with boiling water. Drain and rinse under cold water. Thinly slice remaining green onions.
- Combine remaining Fountain Siracha sauce, Fountain Soy sauce, sesame oil and Saxa red chilli salt in a bowl. Place chicken, green onions, cucumber, capsicum and ¾ of the coriander leaves in a serving bowl. Drizzle over dressing, gently toss to combine. Top with remaining coriander. Serve.
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