Chicken Noodle Salad
This Asian-style salad makes a delicious summer meal. just before serving, it is dressed with a mix of ingredients that are an example of a temporary emulsion. Pan-frying the chicken demonstrates the denaturation of protein that occurs when dry heat is applied. The recipe also incorporates the wet cooking methods of boiling and blanching. This recipe includes a wide range of vegetables including red capsicum and carrot, which provide a source of vitamins C, A and B6 and dietary fibre. The chicken fillet is also an excellent source of protein; however, it does contain a small amount of saturated fat. The noodles provide carbohydrate.

Info
Difficulty
Servings
1
Ingredients
- Salad
1 small
Chicken Breast Fillet
Vegetable Oil Spray
0.25
red capsicum, thinly sliced
50 g
snow peas, julienned
0.5
Carrots, thinly sliced diagonally
2
Spring Onions, sliced
½ cup
Fresh Bean Shoots, brown tails removed
125 g
Fresh Hokkien Noodles
2 tsp
Fresh Mint, chopped
2 tsp
Fresh Coriander, chopped
2 tbsp
Sweet Chilli Sauce
- Dressing
¾ tsp
Sesame Oil
1 tsp
Vegetable Oil
0.5
lemon, or lime, juiced
1 tbsp
Kecap Manis, (Malaysian-style soy sauce)
Method
- Remove the skin from the chicken fillet.
- Place chicken between cling wrap and roll with a rolling pin until even thickness.
- Spray or brush lightly with vegetable oil.
- Prepare chargrill pan or frying pan and cook fillet until just cooked.
- Remove from heat, wrap in foil and allow to rest for at least 10 minutes before slicing thinly across the grain of the fillet.
- Prepare the vegetables. Blanch and refresh the capsicum, snow peas and carrot individually in fresh water.
- Separate the noodles and place in a large bowl.
- Cover with boiling water and stand for 5 minutes.
- Drain and rinse under cold water. Drain well.
- Mix all the dressing ingredients in a screw-top jar and shake, or whisk in a small bowl until combined.
- In a large bowl, combine all the vegetables, chopped chicken, noodles, spring onions, bean shoots, mint and coriander with dressing. Toss gently so the dressing coats all the ingredients.
- Serve immediately in a bowl or takeaway noodle box.