Chicken
Bright and light with clean flavours, this chicken noodle salad balances fiery sambal with the tang of lime for a vibrant weeknight bowl. For less heat, simply dial back the amount of sambal oelek.
Place a medium saucepan of water over high heat and bring to the boil. Add chicken, reduce heat to low, and cook for 12–15 minutes or until just cooked through. Allow to cool in the saucepan for 10 minutes.
Place noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes to soften. Drain well and rinse under cold water. Set aside in a colander.
Once cooled, shred chicken using your fingers or two forks. Finely zest and juice lime. Place zest and ½ the juice in a bowl with sambal oelek and chicken and toss to coat. Season with salt and pepper.
Thinly slice apple and cut into matchsticks. Thinly slice cabbage. Pick Thai basil leaves from their stems.
Place noodles, apple, cabbage, basil, remaining lime juice, fish sauce and sesame oil in a bowl and toss to combine.
Divide salad between plates. Top with chicken and crispy shallots to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
