Name: Chicken noodle salad with chilli, lime and coriander
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 gram cellophane noodles; 6 clove garlic, thinly sliced; light vegetable oil; 1 1/2 tablespoon fish sauce; 1 teaspoon sugar; 5 tablespoon freshly squeezed lime juice; 2 carrots, peeled, shaved into ribbons; 150 gram fresh beansprouts, trimmed; 1 bunch spring onions, trimmed, sliced on the diagonal; 6 cherry tomatoes, chopped; 1 cup coriander leaves; 2 fresh hot red chillies; 2 cup chopped cooked chicken meat; 1/2 cup crushed, roasted peanuts

Chicken noodle salad with chilli, lime and coriander

With just enough spice and the right amount of herbs, this tasty Asian chicken noodle salad is packed full of flavour, perfect for a summer lunch or dinner.

Ingredients

100 gram cellophane noodles

6 clove garlic, thinly sliced

light vegetable oil

1 1/2 tablespoon fish sauce

1 teaspoon sugar

5 tablespoon freshly squeezed lime juice

2 carrots, peeled, shaved into ribbons

150 gram fresh beansprouts, trimmed

1 bunch spring onions, trimmed, sliced on the diagonal

6 cherry tomatoes, chopped

1 cup coriander leaves

2 fresh hot red chillies

2 cup chopped cooked chicken meat

1/2 cup crushed, roasted peanuts

Method

1.Boil a kettle of water and leave it to cool for 10 minutes. Break noodles apart and put them in a bowl. Pour on plenty of boiled water to cover noodles generously. Soften noodles for about 10 minutes or until just tender but still a little resilient. Drain, rinse under running cold water and drain again. Transfer noodles to a large bowl and, if unmanageably long, snip with scissors.

2.Fry garlic in a smidgen of oil in a small pan over a gentle heat until pale golden; take care not to let it burn. Transfer to a plate.

3.To make the dressing, mix fish sauce, 1 tablespoon oil, sugar and lime juice together.

4.Add carrots, beansprouts, spring onions, cherry tomatoes, most of the coriander and 1 chopped chilli to noodles. Toss well. Add chicken then pour on dressing and toss gently.

5.Slice second chilli. Dish noodle salad into bowls and top with sliced chilli, crushed peanuts, fried garlic and remaining coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy