Serves:4
Preparation time:10 minutes
Cooking time:15 minutes
Ingredients:
Chicken and Salad:
- 2 chicken breasts (approximately 700g)
- 1 packet Chang's Long Life Noodles
- 2 cups purple cabbage, shredded
- 2 Lebanese cucumbers, sliced into ribbons or grated
- 1 large carrot, sliced into ribbons or grated
- 1 x handful of pea sprouts
- Fresh mint and / or coriander
- ½ packet Chang's Original Fried Noodles
Salad Dressing:
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 3 tablespoons olive oil
- 4 tablespoons lime juice
- 3 tablespoons peanut butter
- 1 tablespoon honey
- 2 teaspoons Chang's Original Fish Sauce
- ½-1 teaspoon chilli flakes
Method:
- Place the chicken into a pot of boiling water with a teaspoon of salt and a quarter of a lemon. Reduce the heat and simmer for 12 minutes or until the chicken is cooked through. Once cooked, remove the chicken from the liquid and allow to cool. Once cooled, thinly slice or shred into small pieces.
- While the chicken is cooling, prepare Chang’s Long Life Noodles according to packet instructions, by placing them in a bowl of boiling water for 3 minutes, draining and set aside.
- Shred and slice all the salad ingredients.
- Bring together the salad dressing by whisking the ingredients in a bowl or pouring into a jar and vigorously shaking until well combined.
- Assemble. Place noodles in a bowls, top with vegetables, herbs and chicken. Drizzle a the salad dressing and top with Chang’s Original Fried Noodles.
- DIY: Place the vegetables, herbs, noodles, chicken and dressing in separate bowls and plates for self-serving and create your own bowl!
