Weeknight Chicken Noodle Salad | Marion's Kitchen
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Prep Time
10m
Cook Time
30m
Total Time
40m
This Weeknight Chicken Noodle Salad is a refreshing and spicy dish perfect for a quick dinner. With rice vermicelli noodles, poached chicken, and a mix of colorful veggies, it's a flavorful and filling meal. Tossed with Marion's Kitchen Coconut Sweet Chilli, it's a delicious way to enjoy a noodle salad.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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6
Poached Chicken
Steps
1
To make the poached chicken, place 4 cups of water in a saucepan. Add the chicken, ginger, garlic and spring onions. Place over high heat. Wait for the water to just start to gently simmer, then turn the heat down to medium and continue to simmer gently for 10 minutes. Then turn the heat off (leave the saucepan on the hot stovetop) and leave for 10 minutes.
2
In the meantime, soak the vermicelli noodles in hot water for 3-4 mintues or until tender. Drain and place in a large bowl. Allow to cool.
3
Transfer the chicken to a chopping board and use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds.
4
To the noodles, add the chicken, Chinese cabbage, red cabbage, mint, coriander and red chilli. Add the Coconut Sweet Chilli and gently toss until well combined. Serve the salad with green lettuce leaves.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories345kcal
-
Fat4g
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Saturated Fat2g
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Carbohydrates53g
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Fiber3g
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Sugar2g
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Protein21g
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Cholesterol50mg
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Sodium185mg
Percent Daily Values are based on a 2,000 calorie diet.